Chestnut sofrito
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 inch fresh root ginger, peeled and finely chopped
1 sweet potato, peeled, halved lengthways and thickly sliced
2 carrots, peeled and diced
400g tin chopped tomatoes
450ml veg stock (either homemade or with vegan stick cubes)
250g can/packet/fresh chestnuts (cooked if fresh)
400g can chickpeas, drained and rinsed
1tsp turmeric
1 cinnamon stick, halved
Salt and black pepper
To serve:
175g couscous
100g green beans
Juice of 1 orange
4 tbsp chopped fresh parsley
Heat the oil in a casserole/oven proof pan, add the onion and fry until soft. Stir I. The garlic and ginger and cook for 2 more minutes
Add the sweet potato, carrots, tomatoes and stock to the onions, with the chestnuts (I chopped mine) and chickpeas. Bring to the boil, stirring. Add the turmeric, cinnamon and seasoning.
Cover and cook at 180 for 1 hour or until tender
Just before serving put the couscous in a bowl and pour on 450ml boiling water. Leave for 5 minutes. Cook the beans for 5 minutes then drain. Drain any excess water from the couscous and stir in the orange juice and parsley with a fork.
Chop the green beans, put the cous cous and sofrito in bowls, sprinkle with green beans and serve
so here goes!
