Moroccan Greens
Chickpeas, coriander and potato simmered on the stove and spiced with ginger and paprika. It's finished with vegetables and the cooking juices.
30 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger. Add the spices and briefly toss the contents of the pan to toast the spices.
- 2
Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
- 3
When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
- 4
While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil. Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
- 5
To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
