This sweet and spicy dish is flavoured with traditional Moroccan ingredients dried fruits, aromatics and spices. Ras-el Hanout is an African spice blend of 20-30 spices used in most Moroccan dishes. You can purchase this at www.herbiespices.com.au or David Jones Food Hall. You might also find this at Middle Eastern or African grocers. Alternatively, see my recipe on this blog.
For a complete meal, add some diced browned chicken, lamb, beef, pork or chickpeas after step 3.
Ingredients
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 2cm piece of ginger, grated
1/3 cup dates or prunes
1 440g tin of apricots in natural juice
1 stick of cinnamon
2 tablespoons Ras-el- Hanout
2 teaspoons paprika
2 teaspoons turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons of chicken stock powder
1 thick slice of lemon, cut into quarters
2 potatoes, diced
2 carrots, diced
1 sweet potato, diced
1 cup pumpkin, diced
water
Coriander, finely chopped
lightly toasted pine nuts or slivered almonds
Method
1. Heat oil in frying pan and sauté onion on medium heat until translucent
2. Add garlic and ginger and cook until golden
3. Add spices and dried fruit and stir until just combined
4. Add prepared vegetables to the pan and just cover with water
5. Add stock powder and bring to the boil, check for seasoning
6. Reduce heat to a simmer and cook until vegetables are tender and sauce has thickened
7. Sprinkle with coriander and toasted nuts
8. Serve with steamed green beans and steamed basmati rice, flatbread or couscous
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