Ingredients1 carrot (peeled and chopped)
2 sticks of celery (chopped)
8 small new potatoes
2 courgettes (chopped)
3 cloves garlic (to taste)
1 red chilli (chopped)
1 red onion (peeled and chopped)
1 tin of chickpeas (drained and rinsed)
1 tin of chopped tomatoes
850ml (1.5 pints) of vegetable stock
2 tsp harissa paste
1 tsp cumin seeds
1/2 tsp tumeric
1 tsp cinnamon
Pinch of brown sugar (to taste)
Pinch of honey (to taste)
Handy HintYou can replace any of the veg with others if you prefer - these were just the ones that I happened to have in and I feel they suit the recipe well. Also, to make it more authentically moroccan you could add dried apricots or prunes.
Method1. Gently fry the cumin seeds, garlic, red onion, chilli, cinnamon, harissa paste and turmeric in a little olive oil, until soft and fragrant.
2. Add the carrots, potatoes, courgettes and fry off a little then put lid on to soften.
3. Add the veg stock, tinned tomatoes, chickpease, seasoning and sugar/honey.
4. Bring to the boil then turn down to a gentle boil with lid on for at least 20 mins.
5. Add the fresh coriander and adjust the seasoning. When the vegetables are all soft, turn it off and leave to cool slightly.
6. Serve with couscous and a little chopped fresh coriander sprinkled on top.