2tbsp olive oil
2 cloves garlic, crushed
1tsp grated fresh ginger
1tsp ground cumin
1tsp ground cinnamon
½tsp ground turmeric
2 small onions, roughly chopped
3 carrots, chopped
4 baby turnips, trimmed and quartered
225g/½lb sweet potato, peeled and cubed
1 x 405g/14oz tin Heinz Cream of Tomato Soup
½ cup water
1 x 405g/14oz tin of cooked chickpeas, drained
2oz seedless raisins
2 small courgettes, sliced
85g/3oz button mushrooms, halved if large
2tbsp chopped fresh parsley, plus extra for gamish
salt & freshly ground black pepper

 

1. Heat the oil in a large frying pan or wok and sauté the garlic, ginger, cumin, cinnamon and turmeric for 2 minutes. Add the onions, carrots, turnips and sweet potatoes and stir-fry for 10 minutes.

2. Add the soup and water; bring to the boil, cover and simmer gently for 20 minutes.

3. Add the chickpeas, raisins, courgettes, mushrooms and parsley and simmer for a further 20-25 minutes. Season to taste.

4. Serve the casserole on a large platter on a bed of couscous or rice.
Garnish with fresh parsley.

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