CHER­MOULA-ROASTED VEG WITH CHICK­PEAS AND COUS­COUS

delicious - - ENTERTAINING. -

SERVES 4-6

For gluten free, use quinoa or mil­let in place of cous­cous. For ve­g­ans, omit honey.

400g but­ter­nut pump­kin, peeled,

cut into 2cm pieces 400g sweet potato, peeled,

cut into 2cm pieces 2 car­rots, peeled, cut into 2cm pieces 1 or­ange cap­sicum, seeds re­moved, cut into 2cm pieces (sub­sti­tute red cap­sicum) 2 toma­toes, chopped 400g canned chick­peas, rinsed, drained 2 tbs runny honey Juice of 1/ 2 a lemon, plus ex­tra lemon

cheeks to serve 11/ 2 cups (375ml) veg­etable stock

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