Moroccan Vegetable Casserole
A taste of Morocco to your table.
Preparation Time:20 minutes
Cooking Time:20 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- Spices for the marinade:
- 1 tsp of each of the following ground spices:
- cinnamon
- ginger
- turmeric
- nutmeg
- black pepper
- cumin
- coriander
- 2 tbsp olive oil
- 1 can chopped tomatoes
- 400g chickpeas or butterbeans
- 100g raisins or chopped dried apricots
- 1 tsp honey
- Bunch coriander, chopped
- 500g root vegetables e.g. butternut squash, parsnip, carrots
Method
- Roast the root vegetables e.g. butternut squash, parsnip, carrots
- Mix the marinade spices in a bowl. Heat the oil in a large saucepan and add the spice mix. Add the garlic and chilli and lower the temperature to cook gently for a couple of minutes, stirring all the time
- Add the tomatoes, chickpeas (or butterbeans), stock and raisins (or apricots). Bring to a boil, then reduce the heat and simmer for 15 minutes. It may be that the sauce it too thick at this stage (depends on the original consistency of the can of chopped tomatoes and the level of heat when simmering), but if so, just add a little water of more vegetable stock
- Stir in the honey and the roasted vegetables. Heat again and add in the chopped coriander
- Check for seasoning and serve with couscous or rice
