← Nouns Cooking · Moroccan

Ingredients

• 4 tbsp Olive oil
• 1 Onion, sliced
• 3 cloves Garlic, crushed
• 2 tsp ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp ground cinnamon
• ½ tsp Ground ginger
• 1 pinch Cayenne pepper (optional)
• 600 g butternut squash or pumpkin, peeled, in 3 cm cubes
• 2 Carrot, thickly sliced
• 1 small aubergine, in 3 cm cubes
• ½ Cauliflower, in florets
• 1 Bell pepper, in chunks
• 2 Tomato, diced
• 750 ml Water
• 2 tsp Salt
• 1 can chickpeas (400 g can), drained
• 150 g Green beans, cut into short lengths
• 60 g Dried apricots, halved (optional)
• 1 Lemon, zest and juice
• 40 g flaked almonds, toasted (optional)
• 1 handful Coriander (cilantro), chopped

Method

1. Heat the oil in a large casserole over medium heat. Cook the onion for 5 min until soft, then stir in the garlic and all the spices for 1 minute until fragrant.
2. Add the squash, carrots, aubergine, cauliflower and pepper and stir for 3 min to coat them in the spicy oil.
3. Add the tomatoes, water and salt, bring to a simmer, then cover and cook for 20 min.
4. Stir in the chickpeas, green beans and apricots (if using). Simmer uncovered for 15–20 min, until all the vegetables are tender and the sauce has thickened.
5. Stir in the lemon zest and juice, taste for salt, and scatter with almonds and coriander. Serve with couscous or bread.

Tips

• Even better the next day; it keeps for 4 days in the fridge and freezes well.
• The almonds are optional for nut allergies. A spoon of yoghurt on top is lovely, but then it is no longer vegan.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats The Mediterranean Dish