In this recipe, I used winter vegetables that are both very rich in taste and low-budget at this time of the year. Try to use vegetables that require the same amount of time for cooking, or add the quick-cooking veggies later (especially if using sweet potatoes like I did).
I cooked more chickpeas than needed for this recipe, and ended up using the rest for making hummus (recipe will follow in my next post!). For a faster version, you can use canned chickpeas.
For 4-5 portions you need:
- 900g winter vegetables (I used swede, potato, sweet potato, carrot, celeriac, and butternut squash)
- 1 large onion
- 2 garlic cloves
- 3 Tbsp olive oil for frying
- 2 tsp ras-el-hanout
- ⅓ tsp chili flakes (feel free to use more if you like it spicier)
- 1 cinnamon stick
- 200g canned tomatoes
- 2 Tbsp tomato paste
- 125g dried chickpeas, soaked overnight and cooked
- a handful of dried apricots
- 1 Tbsp honey or agave syrup
- zest of half of a lemon
- salt and pepper to taste
Cut all vegetables in more or less equal-sized cubes. Chop the onion and garlic. Heat the oil in a large pan, add onion and fry over medium heat for a few minutes. Then add garlic, chili, and ras-el-hanout, stir, and add rest of the vegetables. Fry over a low heat a couple of minutes more. Then add tomatoes, tomato paste, chickpeas, honey (or agave syrup), apricots, cinnamon stick, lemon, salt, and pepper. Add water if necessary. Let simmer over a low heat until all vegetables are tender, some 30 minutes or so. Stir occasionally and check if more water is needed.
Serve with couscous or bulgur and fresh coriander or flat-leaf parsley.
