Preparation Time
55 minutes
Serves
4
Nutrition
N/A
Puree
Blend up a mix of the cooked vegetables until smooth - add some couscous for extra texture.
Finger Food
Make sure some of the vegetable pieces are in easy-to-hold chunks for your toddler to pick up.
Ingredients
-
1 tsp olive oil
-
1 onion, diced
-
1 tsp ground ginger
-
1 tsp ground cinnamon
-
2 tsp rose harissa
-
1 x 400g tin of chopped tomatoes
-
1kg mixed vegetables (six types – we used squash, turnips, parsnips, carrots, all peeled and cut into small chunks; courgettes, halved and sliced; French beans, trimmed)
-
100ml water
-
salt and freshly ground black pepper
-
1 x 400g tin of chickpeas, drained
-
Juice of 1 orange
-
Chopped fresh coriander and mint
-
For the couscous
-
200g couscous
-
1 tbsp olive oil
-
400ml boiling water
You can mix up the vegetables in this tasty couscous dish depending on what your baby or toddler enjoys
-
Heat the oil in a large pan, then add the onion and cook over a medium heat for 5 minutes.
-
Add the spices and harissa and stir well. Cook for one minute, then add the tomatoes with their juice. Bring up to a simmer and tip in the squash and the root vegetables.
-
Add the 100ml water, stir and season well. Bring up to a simmer, then cover and cook over a low heat for 15 minutes, or until the vegetables are almost tender.
-
Add the rest of the vegetables and cook for a further 10 minutes, pouring in a little more water if the mixture starts to stick.
-
When all the vegetables are tender, add the drained chickpeas, the orange juice, then season and mix well.
-
To cook the couscous, put the grain into a bowl and rub in the olive oil and a little salt. Pour over the boiling water, then cover tightly with clingfilm and leave to steam for 10 minutes.
-
Fluff up the couscous with a fork, sprinkle with the chopped herbs, then serve with the vegetables.
This recipe is taken from Leon: Fast Vegetarian by Jane Baxter & Henry Dimbleby (Octopus, £25) Publishing in March 2014