Ingredients

Serves 4.

4 small carrots, peeled and cut into chunks
4 small parsnips, peeled and cut into chunks
1 large red onion, peeled and cut into chunks
1 red and 1 yellow pepper, deseeded and cut into chunks
1 small sweet potato, peeled and cut into chunks
1 small courgette, cut into slices
6 baby sweetcorn, halved
3 tablespoons olive oil
freshly ground black pepper
2 garlic cloves, peeled and crushed
1 teaspoon each of ground cumin, paprika, cinnamon and hot chilli powder
400g can chopped tomatoes
1 teaspoon dried vegetable stock, suitable for a Vegan diet
250g/9oz soft dried apricots
2 teaspoons golden syrup
215g can, drained red kidney beans, optional
salt, to taste
a handful of fresh coriander, chopped
a few whole almonds
To serve: cous cous

Method

· Heat the oven to 190°C fan oven, 200°C conventional oven, Gas Mark 6.
· Cover 2 baking trays with Bake O Glide or baking parchment.
· Place all the prepared vegetables into a bowl with 2 tablespoons of the olive oil and season with pepper.  Mix well to coat all the vegetables with oil.  Place onto the baking trays and roast for about 30 minutes until the vegetables are tender, turning them over occasionally to lightly brown.
· Gently cook the garlic in a non-stick frying pan for about a minute in the remaining oil, add the spices and continue cooking gently until the spice aromas are released.
· Add the tomatoes and a can of water, stock, apricots, syrup and kidney beans.  Bring to the boil and simmer until the sauce is reduced to a consistency that will coat the vegetables.
· Stir in the cooked vegetables and season if necessary.
· Serve sprinkled with the almonds and coriander on a bed of cous cous.