Spicy Moroccan Vegetables
Seven vegetables are used in this dish, as seven is considered a lucky number in Morocco.
Preparation: 1½ hrs
- 1 tbsp olive oil
- 1 onion, chopped
- 400g can chopped tomatoes
- 1 vegetable stock cube
- 1 garlic clove, crushed
- ½ tsp dried chilli flakes
- 1 teaspoon ground cumin
- salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 225g new potatoes
- 2 carrots
- 1 small white cabbage
- 1 turnip
- 1 parsnip
- 175g broad beans
- 4 celery sticks
- 1 small aubergine
- 1 small sweet potato
- ½ butternut squash
- Choose six vegetables from those listed (the onion is the seventh) and prepare them, peeling, de-seeding and cutting into chunks where necessary.
- Heat the oil in a large saucepan and fry the onion until golden.
- Add the tomatoes, stock cube, garlic, chilli flakes and cumin.
- Season, add 300 ml (10 fl oz) of water and bring to boil.
- Add whichever six vegetables you are using in rotation, starting with the new potatoes, carrots or cabbage. Cover and simmer for 10 minutes.
- Next add the turnip, parsnip, broad beans or celery and cook for a further 10 minutes.
- Lastly add the aubergine, sweet potato or squash and cook for another 10 minutes.
- Serve sprinkled with the parsley and couscous.
The secret is to cook whichever vegetables you select in the right order, so follow the sequence of cooking given here.