1. Heat half the oil in a large casserole pan (I use a Dutch oven) over medium heat. Brown meat (if using) in batches and remove from pan. 2. Heat remaining oil in same pan. Add onion, capsicum and garlic and cook until onion has softened, stirring often. 3. Add spices and cook while stirring for 1 minute or until fragrant. 4. Add tomato paste and cook, stirring, for 2 minutes (you may need to lower the heat to prevent burning. Don't worry if it sticks to the pan though). 5. Add potato, carrot and zucchini and cook for about 5 minutes. 6. Add browned meat back into pan along with chickpeas, tomatoes and water. Bring to the boil and then reduce heat and simmer for 1 hour (uncovered). 7. Remove from heat. Stir through herbs and season with salt & pepper to taste. 8. Serve with couscous and lemon wedges. ---------------------------------------------------------------------------
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