North African Casserole
- 2 tablespoons vegetable oil
- 2 onions (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 ½ teaspoons ground Cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cilantro
- 1 teaspoon Ras el hanout (spice mixture)
- 1 teaspoon smoked paprika
- ¼ teaspoon Chili flakes
- 1 tablespoon tomato puree
- 14 ounces canned tomatoes
- 1 cup vegetable stock
- 1 medium Butternut squash (peeled and cubed)
- 2 carrots (chopped)
- 1 red Bell pepper (seeds removed, chopped)
- 1 large potato (cubed)
- ½ cup ready-to-eat Dried apricot (chopped)
- 3 ½ ounces Green beans
- 14 ounces canned chickpeas (drained)
- To garnish
- Soy yogurt
Ras-el-hanout is a classic spice mixture used in Moroccan cuisine and contains more than 20 different spices.
Heat the oil in a large pan and gently cook the onions for5-8 minutes until softened and caramelised.
Add the garlic and continue to cook for 2 minutes.
Add the spices and chilli flakes and cook for 2 minutes. Add the tomato puree and cook for a further 2 minutes.
Add the tomatoes, stock, saffron and butternut squash, carrots, pepper and potatoes to the pan. The liquid should only just cover the vegetables. Stir well and simmer for 5 minutes.
Add the apricots, green beans and chickpeas and continue to cook for a further 10 minutes.
until all the vegetables tender. Season with salt and pepper.
Serve garnished with a spoonful of yoghurt.