Ingredients: 2 tbsp olive oil 1 onion, chopped 1 turnip, cut into small diced 2 carrots, thinly sliced 2 garlic cloves, crushed 1-1/2 teasp ground cumin 1/2 teasp black pepper 1/4 teasp salt 1 red capsicum (sweet pepper), deseeded and cut into 2.5 cm (1 inch) pieces 1 courgette, thinly sliced 1 x 400 g (14 oz) tin chickpeas, rinsed and drained 125 g (5 oz) raisins 3 tbsp freshly chopped parsley Directions:1. Heat the oil in a large frying pan. Add the onion, turnip, carrots, garlic, cumin, pepper and salt and cook over medium-high heat for 6 to 7 minutes, stirring occasionally. 2. Add the pepper and courgette, mix well and cook for 2 to 3 minutes, stirring occasionally. 3. Add the chickpeas, raisins and parsley, mixing well and continue to cook, stirring from time to time for 5 minutes. Serve hot. |