Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- A pinch of saffron (optional)
- 2 carrots, cut into chunks
- ½ small butternut squash, peeled and cut into chunks
- 1 red pepper, cut into chunks
- 400 g tin chopped tomatoes
- 400 g tin chickpeas, drained
- 8 dried apricots (unsulphured), halved
- 500 ml vegetable stock
- 1 preserved lemon, rind finely chopped (or the zest of 1 lemon)
- A handful each of coriander and mint, chopped
- Toasted flaked almonds, to serve
Method
- Soften: heat the oil in a tagine or large casserole and cook the onion for 8 minutes. Add the garlic, ginger and spices and cook for 2 minutes.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Simmer: add the carrots, squash, pepper, tomatoes, chickpeas, apricots and stock. Bring to the boil, then cover and simmer gently for 30–35 minutes, until the vegetables are tender.
- Finish: stir in the preserved lemon and half the herbs, and season.
- Serve: scatter with the remaining herbs and almonds. Serve with quinoa, millet or cauliflower rice.
Why it's good for you: Moroccan cooking uses spices generously, and cinnamon, ginger, cumin and turmeric have all been valued for warming and supporting digestion. Dried apricots add natural sweetness along with iron, potassium and fibre. A warming, grounding dish for cold days.
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