Spicy and Fruity Vegetable Casserole


100 g button mushrooms
1 carrot
200 g chestnuts in cooked and peeled (Merchant Gourmet)
400 ml chopped tomatoes
200 g couscous
2 tsp cumin
50 g dried apricots
25 g fresh coriander
2 garlic cloves
1 tsp ground cinnamon
150 ml plain yoghurt
1 small red onion
300 g spinach
400 g tinned chick peas
25 g butter
2 tbsp olive oil
1 vegetable stock cube

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

1. Finely chop the onion, peel and dice the carrot, set aside. Chop 200g of chestnuts into small pieces, cut the mushrooms and the apricots into 4 and finely chop 3 tbsp of coriander leaves. Set aside.

2. In a large saucepan heat 1 tbsp of olive oil, add the chopped onion and carrot, fry until soft then add 2 crushed garlic cloves, 2 tsp of cumin and 1 tsp of cinnamon. Fry for 1 minute then add the chopped chestnuts, mushrooms, apricots, chickpeas, 1 tbsp of chopped coriander and the chopped tomatoes. Simmer for 20 minutes.

3. When the vegetables have been cooking for 10 minutes make the couscous. Put the couscous in a bowl. Dissolve the stock cube in 350ml of boiling water and pour over the couscous. Cover and leave for 6 minutes then fluff up with a fork. Add 1 tbsp of olive oil and 1 tbsp of the chopped coriander. Leave covered until ready to serve.

4. Just before the vegetables are ready cook the spinach. In a large saucepan heat 25g of butter, add the spinach leaves and stir them around until they are wilted, season to taste.

5. Serve the vegetables with the couscous and a sprinkle of chopped coriander with the spinach on the side. Add a spoonful of yoghurt on the top.