Healthy, Allergy-Free Recipes
A warming and tasty Moroccan veggie dish.
|2||small chillies, thinly sliced|
|400||g||tinned chopped tomatoes|
|800||g||chopped vegetables (eg: carrot, courgette, red pepper, potatoes)|
|75||g||dried apricots, sliced|
|1||handful flat-leaf parsley, chopped|
|-||salt and freshly-ground black pepper to taste|
Heat the oil in a large pan, then add the onions and chillies and cook for about 10 minutes until the onions begin to soften.
Add the paprika, cayenne, cumin and cinnamon, and continue to sauté until the onions are tender and fragrant. Add a little water if it begins to stick.
Add the tomatoes, tomato purée and water just to cover. Simmer for about 10 minutes.
Add the chopped vegetables. Simmer for about 10 to 15 minutes until tender.
Add the parsley, apricots and zaatar during the last 5 minutes of cooking.
Season to taste.
Serve immediately with rice or quinoa.
Preparation time20 minutes
Degree of difficultyVery easy