Sweet potato, pumpkin and parsnip with chickpeas and spinach

This vegetarian braise is great for meat-free Mondays. Look out for pearl cous cous, which is larger than regular cous cous. The lemony yoghurt adds a refreshing zing.

2 tbsp oil

2 onions, cut in half then thinly sliced

1 tsp cumin seeds

1 tsp coriander seeds

500g sweet potato, cut in 1.5 cm thick chunks

500g pumpkin, cut in 1.5 cm thick chunks

2 parnips, cut 1.5cm thick

800ml vegetable stock

2 tbsp honey

50g unsalted butter

1 cup pearl cous cous

2 x 400g tins chickpeas, drained and rinsed

100g baby spinach leaves

fresh coriander leaves to garnish

fresh mint leaves to garnish

yoghurt sauce:

100g greek yoghurt

juice and zest 1 lemon

Heat oil in large wide based pan, add onions, cumin and coriander seeds and cook over medium heat for 5 minutes until softened and golden.

Add potato, pumpkin, parsnips, stock, honey and butter. Bring to the boil, then reduce heat to simmer for around 15 minutes.

Add pearl cous cous and cook for a further 15 minutes until vegetables are cooked and liquid has reduced.

Add chickpeas and spinach and cook for a few minutes until spinach has wilted.

Remove from heat and set aside to rest whilst you make the yoghurt sauce.

Mix the yoghurt with lemon juice and zest and put in a jug to serve with the  vegetables.

Garnish the stew with fresh coriander and mint and serve with the yoghurt sauce.

serves 4.