Full Of Beans

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3 stars Serves 4

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Ingredients

  • 30ml (2 tbsp) vegetable oil
  • 1 large leek, cut into 1cm lengths and washed thoroughly to remove any grit
  • 1 large onion, peeled and cut in chunks
  • 600g (21 oz) mixture of carrots, turnips, swede and celery cut into fairly large chunks
  • 15ml (1 tbsp) tomato puree
  • 200ml (7fl oz) vegetable stock
  • 2.5ml (½ tsp) dried mixed herbs
  • Salt and freshly ground black pepper
  • 400g can chick peas, drained and rinsed
  • 2 × 125g sachets Ainsley Harriott Premium Cous Cous
  • 350ml (large mug) boiling water
  • 15-30ml (1-2 tbsp) olive oil or melted butter (optional)

Method

  • Heat the oil in a flameproof casserole dish, add the chopped leek and onion; stir fry for a few minutes until just starting to brown. Add remainder of vegetables, except the chick peas.

  • Add the tomato puree, stock, herbs, salt and pepper. Stir and bring to the boil.

  • Cover the casserole and transfer to a preheated oven 160°C/325°F/Gas Mark 3 for 1½ hours.

  • Remove casserole from oven and add the chick peas. Return to the oven for a further ½ hour or until all the vegetables are cooked.

  • Prepare the Ainsley Harriott Premium Cous Cous according to the instructions on the carton.

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