Tuesday, 25 August 2015 09:19

Roasted Moroccan Style Vegetables

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Roasted Moroccan Style Vegetables

 

 

Serves: 4

 

Preparation and Cooking Time: 55 minutes

 

 

Ingredients:

 

  • 1/4 cup of oil
  • 1 onion, freshly diced
  • 3 cloves garlic, diced
  • 3 medium carrots, diced
  • 1 red capsicum, diced
  • 500g unpeeled potatoes cut into 2 cm dice
  • 1 small eggplant, diced
  • 4 tomatoes, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons fennel seeds
  • 1 teaspoon ground cinnamon
  • 1/4 preserved lemon, skin only, finely diced
  • 1/4 cup brine from the preserved lemons
  • 2 teaspoons vegetable stock powder
  • 1 cup cooked chick peas
  • 1 * 375g tin of crushed tomatoes
  • 2 cups of water

 

 

 

Instructions:

 

  • Place the oil in a roasting tin with the vegetables, spices, stock powder, preserved lemon and chick peas.

  • Roast at 200 degrees for 20 minutes.

  • Remove from the oven and mix well.

  • Place back in the oven and cook for a further 25 minutes.

  • Mix in the crushed tomatoes and water. Check the seasoning and return to the oven for another 10 minutes.

 

 

 

 

- Suitable to freeze

 

Extras: You can add chicken or diced thigh fillets and brown in oil before adding the vegetables.

Read 996 times Last modified on Friday, 04 September 2015 23:44

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