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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Good Food Magazine, this is great as it gives you all of your five a day, is vegetarian and low fat. Ingredients:
4 carrots, cut into chunks |
4 small parsnips |
3 red onions, cut into wedges |
2 red peppers, deseeded and cut into chunks |
2 tablespoons olive oil |
1 teaspoon ground cumin |
1 teaspoon paprika |
1 teaspoon ground cinnamon |
1 teaspoon mild chili powder |
400 g chopped tomatoes |
100 g soft dried apricots |
2 teaspoons honey |
Directions:
1. Heat oven to 200C/fan 180C/gas 6.
2. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat.
3. Roast for 30 mins until tender and beginning to brown.
4. Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic.
5. Tip in the tomatoes, apricots, honey and use the empty tomato can to measure a can of water and add.
6. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning.
7. Serve with couscous.
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