2 tbsp Olive Oil
1 Onion, chopped
1 Turnip, cut into small diced
2 Carrots, thinly sliced
2 Garlic Cloves, crushed
1-1/2 teasp Ground Cumin
1/2 teasp Black Pepper
1/4 teasp Salt
1 Red Capsicum (Sweet Pepper), deseeded and cut into 2.5cm/
1 inch pieces
1 Courgette, thinly sliced
1 x 400g/14oz tin Chickpeas,
rinsed and drained
3 tbsp freshly chopped Parsley
1. Heat the oil in a large frying pan. Add the onion, turnip,
carrots, garlic, cumin, pepper and salt and cook over medium-high heat for 6
to 7 minutes, stirring occasionally.
2. Add the pepper and courgette, mix well and cook for 2 to 3
minutes, stirring occasionally.
3. Add the chickpeas, raisins and parsley, mixing well and
continue to cook, stirring from time to time for 5 minutes. Serve hot.
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