Submitted by Moosey

2 veg oxos
2 onions
2 potatoes
8 carrots
4 parsnips
1 small swede
1 lemon in half
¼ cup cous cous
3 cloves garlic
1 tin chick peas
2 tsp garam masala
2 tins tomatoes
2 tsp mustard powder
dash worcester sauce
salt and pepper to taste
2 pints boiling water

Chop all vegetable  into stew size pieces.  Soften onion and garlic in a pan, when soft add spices and salt and pepper then add the water and stock cubes.  Bring to the boil and add the veg,  cook until veg is soft.  Add all remaining ingredients and cook in a medium oven until stew is thick.  Serve with a few chopped herbs on top and some crusty bread.

It's a great use anything stew and you can use leeks,  kale, whatever is in the fridge.  I usually make with Chicken oxos and Lamb stock works well too but thought I would keep it as a veggie recipe!

Makes enough for 4 big portions.