🌍World

Moroccan Vegetables

Name: Moroccan Vegetables
Yield: 1 serving
Ingredients: 125 gm potato (prepared weight); 1 tbspn olive oil; 60 gm carrot (prepared weight); 1 tspn ras-el-hanout; 60 gm parsnip (prepared weight); ½ tspn cayenne pepper; 100 gm onion (prepared weight); 1 tbspn tomato purée; 1 preserved lemon; 1 chicken stock cube (alternatively use vegetable stock cube); 100 gm of chickpeas (approx ½ of 1 large tin)

Morocco inspired moroccan vegetables featuring potato (prepared weight). A world classic for one.

20 min

Prep

10 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

125 gm potato (prepared weight)
1 tbspn olive oil
60 gm carrot (prepared weight)
1 tspn ras-el-hanout
60 gm parsnip (prepared weight)
½ tspn cayenne pepper
100 gm onion (prepared weight)
1 tbspn tomato purée
1 preserved lemon
1 chicken stock cube (alternatively use vegetable stock cube)
100 gm of chickpeas (approx ½ of 1 large tin)

Method

1
Peel the potato and cut into approx 1 cm cubes.
2
Cut the carrot into 'rounds' and cut the 'rounds' in half.
3
Cut the onion into chunky pieces (see picture).
4
Cut the parsnip into aprox 2 cm 'batons' (see picture).
5
Cut the preserved lemon in half and cut one half into thin wedges and cut the wedges in half.
6
Remove all pips from the chopped preserved lemon and the lemon half.
7
Put the potato, carrot, parsnip, onion and the ½ preserved lemon into a saucepan and cover with boiling water, add salt and boil for , then drain and reserve (remove the ½ lemon and chop it into small pieces).