It's been a while since I last posted a recipe here! Recently I've been having quite a lot of success with this Morrocan-inspired vegetarian recipe.
This recipe makes 6 portions.
For the roasted vegetables:
- 350 g new potatoes, halved
- 1 fennel bulb, trimmed & cut into batons
- 1 medium carrot, cut into chunks
- 1 large red pepper, cut into chunks
- 1 large red onion, cut into chunks
- 3 tbsp exra-virgin olive oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds, crushed
For the sauce:
- 4 garlic cloves, chopped
- 400 g canned chopped tomatoes
- 400 g canned chickpeas, drained and rinsed
- 250 ml red wine
- 1 pickled lemon, finely chopped
- 0.5 tbsp harissa paste
- 1 tsp ras el hanout
- 1 cinnamon stick
- 40 g whole almonds
- 10 dried apricots, halved
- Greek-style yoghurt
- 2 tbsp coriander, finely chopped
Preheat the oven to 200 °C fan. Put all the ingredients for the roasted vegetables into a large, heavy roasting tin, season to taste, and toss together to coat the vegetables in oil and spices. Roast for 30 minutes until the potatoes are cooked through and the vegetables generally have a nice roasted tinge.
While the vegetables are roasting, heat a large pan over a medium heat. Fry the garlic for 20–30 seconds until fragrant. Add the remaining ingredients, bring to the boil, and simmer while the vegetables roast.
When the vegetables are roasted, add them to the sauce and stir. Return the sauce to the simmer for another 15–20 minutes.
Serve in bowls, topped with a dollop of yoghurt and some chopped coriander. Couscous makes a good accompaniment to this dish if you want to make it go further.