Click here to printMoroccan Veggie Plate With Chickpeas, Apricots & Olives
The good thing about this dish is there’s a few ways to cook it, roasted, sautéed or boiled. It's one of those use “whatever veggies you have in the fridge” type dishes, just consider the cooking times and away you go. I think it would work equally well with broccoli, Brussel spouts, sweet potato or beans - just remember extras such as green olives which make this dish taste extra amazing!
SERVES 4
ingredients
- 2 tbsp Coconut Oil
- 1 tsp Coconut Sugar
- ½ jar of Jumbo Green Ascolana Olives
- ¼ jap pumpkin, cut into 3cm cubes
- 3 small carrots, cut into 2cm lengths
- 1 can of organic chickpeas
- ½ cup of dried apricots
- juice + zest of an orange
- 1 brown onion, diced
- ½ liter vegetable stock
- 1 cup of cous cous, cooked
- 1 red chili
- 2 sticks of cinnamon
- ½ tsp star anise
- 4 cloves
- ½ tsp turmeric
- 1tsp ginger powder
- ½ tsp chili flakes
- ½ tsp paprika
- salt and pepper to taste
- ½ bunch of fresh coriander
method
- Step 1 :Roast the pumpkin, carrots, star anise, cloves and red chili in a hot oven with 1 tbsp of the coconut oil for 15 minutes, or until the edges are brown and the vegetables are softened but still have bite.
- Step 2 :Combine the coconut sugar, chickpeas, apricots and orange juice + zest with the pumpkin and carrots, return to the oven and cook for a further 10 minutes.
- Step 3 :Meanwhile toast the remaining spices in the remaining coconut oil. Add the onion and sauté for 10 minutes or until the onions have a lovely brown colour.
- Step 4 :Add the vegetable stock and boil for 5 minutes, before adding the baked vegetables.
- Step 5 :Add the olives, season with salt and pepper and simmer until the cooking liquid slightly reduces, approximately 10 further minutes.
- Step 6 :Serve a generous helping of the stew on a bed of fluffy cous cous (or quinoa, bown rice or millet). Garnish with a few more olives, orange zest, fresh coriander and enjoy!
Article printed from Loving Earth: https://lovingearth.net/