Posted by: Joan Spiller | May 24, 2011

Moroccan Vegetable Medley – Recipe

I conjured this delicious dish up yesterday afternoon and although it seemed a little fiddly, I suspect that may have something more to do with the size of my kitchen here in my apt, than anything about the recipe being complex!

Laden with flavour, heat and vegetables – this dish went well with the lamb dish someone else prepared but would have been fine on it’s own with some couscous as a hearty, healthy meal.

To feed 4 people you will need:

1 large egg plant – cut into chunks
1c diced kumara (sweet potato)
1c diced pumpkin
1c diced potatoes
1 bunch spinach – finely shredded
300g swiss brown mushrooms – hardly Moroccan but I wanted them for protein so there! – sliced
2 red onions – diced
1 red capsicum  – cut into chunks
2 cloves garlic – finely chopped
2 inches fresh ginger – finely minced
1 hot chilli (or to taste) – finely chopped
450g canned tomatoes (or you could use fresh if you prefer – I used some nice italian diced tomatoes in juice)
450g canned chick peas – drained
Salt and pepper to taste (I used lots of both!)
1t of each of the following spices: nutmeg, cinnamon, tumeric, cumin.
1t cumin and 1t chilli pdr to coat the chick peas in. 

Oil for frying – I used rice bran.

To prepare:

Sweat the onions, garlic, chilli and ginger in a little oil. Set aside. Use the same pan and fry the egg plant – you will need to add more oil at this stage. Remove from the pan and set aside.

Use that same pan again (0 tolerance for dishes!) and cook the spice mix for a few seconds, stirring so it doesn’t burn. Add more oil if you think it’s needed.

To this spice mix, add the potatoes, kumara, pumpkin, whatever veges you’re using .. not the spinach yet. Cook for 5 mins, stirring occasionally.

Add the greens, add back in the onions, garlic, egg plant, chilli etc

Tip in a can of tomatoes in, stir the lot and leave to simmer for 30 minutes on low heat, no lid.

Add a 1/4c of vege stock if it looks a bit dry, it shouldn’t – as the veges will add moisture to the dish.

In a sep pan, heat some oil. Toss the drained chick peas in the extra cumin and chilli. Season..

Fry for a few minutes before adding the lot to the vegetable mix. Now I am not a fan of chick peas – hence the name of this pic .. but they are good for you, and don’t detract from the dish so I figure why not add ’em in.

Cook the lot until veges are tender and the sauce has thickened a little. This shouldn’t take longer than 15 minutes. Serve with cous cous or rice..

This will freeze well, reheats well / tastes great the next day and will even be delicious to people who aren’t weirdo veges like me – I promise!


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