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Sweet Potato, Pumpkin and Parsnip with Chickpeas and Spinach

2 tbsp oil
2 onions, cut in half then thinly sliced
1 tsp cumin seeds
1 tsp coriander seeds
500g sweet potato, cut in 1½ cm thick chunks
500g pumpkin, cut in 1½ cm thick chunks
2 parsnips, cut 1½ cm thick
800ml vegetable stock
2 tbsp honey
50g unsalted butter
1 cup pearl couscous
2 x 400g tins chickpeas, drained and rinsed
100g baby spinach leaves
100g greek yoghurt
juice and zest of 1 lemon
coriander leaves to garnish
mint leaves to garnish

Heat oil in a large wide-based pan, add onions, cumin and coriander seeds and cook over medium heat for five minutes until softened and golden.

Add sweet potato, pumpkin, parsnips, stock, honey and butter. Bring to the boil, then reduce heat to simmer for about 15 minutes.

Add pearl couscous and cook for a further 15 minutes, until vegetables are cooked and liquid has reduced. Add chickpeas and spinach and cook for a few minutes until spinach has wilted.

Remove from heat and make yoghurt sauce. Mix yoghurt with lemon juice and zest and put in a jug to serve with vegetables. Garnish stew with coriander and mint and serve with yoghurt sauce.

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