Stewed Veg­eta­bles:

StarMetro Toronto - - Food -

It’s a new year and with that comes new res­o­lu­tions. Eat bet­ter, ex­er­cise more, watch the spend­ing, take time to slow down ... I’m go­ing to help you get off to a healthy start with this sat­is­fy­ing, de­li­cious slow­cooker recipe made up of veg­eta­bles and chick­peas and served over couscous.

It’s so simple, all you need to do is brown a cou­ple of onions in a skil­let with gar­lic, cumin and turmeric, then toss this mix­ture — along with your chick­peas and veg­gies (good-foryou stuff like car­rots, turnips, rutabaga, zucchini and bell pep­pers) — into the slow cooker,

• 2 onions, chopped

• 2 tbsp (30 ml) olive oil

• 2 gar­lic cloves, chopped

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 3 cups (750 ml) wa­ter

• 1 can (14 oz./398 ml) diced to­ma­toes

• 1 can (14 oz./398 ml) chick­peas, drained and rinsed

• 5 car­rots, peeled and sliced

• 2 turnips, peeled and each cut into 6 wedges

• 2 bell pep­pers of var­i­ous colours, seeded and diced

• 1 small rutabaga, peeled and cubed

• 2 zucchini, cut into half­moon slices

• 1 tbsp (15 ml) honey

• 1 tbsp (15 ml) harissa paste

• ¼ cup (10 g) chopped fresh cilantro

• 2½ cups (425 g) medium couscous

• 1 tbsp (15 ml) olive oil

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