Moroccan Vegetable Casserole

Name: Moroccan Vegetable Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 0.333 cup oil; 1 onion; 2 garlic cloves; 2 tsp paprika; 2 tsp moroccan seasoning; 2 tsp ground cumin; 1 tsp turmeric; 1 tsp ground coriander; 0.5 tsp chili powder; 6 chat potatoes; 1 parsnip; 2 cup pumpkin; 2 cup cauliflower florets; 2 cup vegetable stock; 1 tbsp preserved lemon; 400 g chickpeas; 0.5 cup sultana; 2 cup couscous; 2 cup boiling water; 0.5 cup pistachios

Chickpeas, coriander and chat potatoes simmered on the stove and spiced with paprika and cumin. Serve with vegetables.

50 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: medium

1
Heat oil in a large heavy-based saucepan. Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
3 min
2
Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
5 min
3
Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
20 min
4
Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.
5 min