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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Moroccans consider seven to be a lucky number. This I never knew! I gained this recipe when I traveled through Africa one long hot summer. I gained a journal full of recipes and a case of sceptaecemia as a bonus gift! Ingredients:
1 tablespoon olive oil |
2 onions, in thin wedges |
3 garlic cloves, sliced |
1/2 teaspoon paprika |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1 cinnamon stick, about 6 cm |
1 orange, juice and zest of |
1 teaspoon harissa |
4 carrots, matchsticked |
450 g small okra |
450 g butternut squash, chunked |
450 g turnips, wedges |
850 ml hot vegetable stock |
2 (400 g) cans chopped tomatoes |
2 tablespoons tomato puree |
4 tablespoons clear honey |
2 (400 g) chickpeas, drained |
250 g ready-to-eat prunes |
1 tablespoon fresh coriander, chopped |
Directions:
1. Heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. Add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. Stir constantly.
2. Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
3. Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
4. Remove cinnamon and add coriander. Season if desired and serve with cous cous.
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