The key here is to have chucks of veg big enough to feel satisfying, but not huge enough that they take ages to cook. Also try to keep all of the chopped veg relatively the same size for a homogenous looking dish.
- 1/4 cup extra virgin olive oil
- 1 large red onion, peeled and roughly chopped
- 2 large carrots, roughly chopped
- 1 large red potato, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 1/2 small butternut squash, peeled and cubed
- 1 small zucchini, roughly chopped
- kosher salt and black pepper for seasoning
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp pimento dulce or paprika
- 1 tbsp tomato paste
- 8oz low-sodium vegetable broth (or broth of your choice)
- 1 1/2 cup chickpeas (1 15.5oz can mostly drained)
- juice of 1 lemon, plus zest
- 1tbsp vinegar of your choosing
RECIPE:
- In a large Dutch Oven or similar pot, heat olive oil until it sparkles then add onions, over medium-high. Sauté for 5 minutes, tossing regularly.
- Add all the chopped veg, season with salt, pepper and spices, stir to combine.
- Cover and cook 7-9 minutes on medium heat, checking in once in a while to mix and scrape the bottom of the pot.
- Add tomato paste, chickpeas and broth, and keeping the heat on medium, cover and simmer for another 20 to 25 minutes or until veggies are tender.
- Turn off heat, and stir in lemon juice, zest and vinegar. Adjust salt and pepper, plus add any aromatics you like (Parsley, mint, cilantro etc)
- Serve in pasta bowls over a bed of couscous.