Ras el hanout is a spice blend from North Africa and is available in most ethnic food stores. There is nothing as simple as adding a tablespoon of this mix to some stock when preparing a vegetable stew or tagine, as they are known in Morocco. My ras el hanout came from a friend who visited Morocco and it’s the perfect mix with only a hint of cinnamon adding sweetness to the stew. It is burnt orange in colour but there are variations on this, so do try to find the dark blend and not the yellow blend as there are flavour differences.
There is little or no effort involved in making this tasty meal, chopping an onion and peeling a couple of carrots is as much as it gets but your efforts, minimum as they are, will be rewarded with this filling and warming meal. You can use whatever veggies you have left in your fridge, courgette and aubergine work really well. My top tip for this is to be sure there is enough for the next day as it is so much better the day after.
What you’ll need: (serves 6)
- 1 onion, roughly chopped
- 4 cloves of garlic, finely diced
- 500g of baby potatoes, skin on and quartered
- 4 large carrots, peeled and cut into large chunks
- 1 small butternut squash or pumpkin, peeled and cut into bite sized chunks
- 1 can of chickpeas rinsed and drained
- a little coconut oil
- 2 tablespoons of ras el hanout
- 500ml of veg stock
- 1 tin of chopped tomatoes
- salt to taste
- Heat a little coconut oil in a large pot and add the onions. Cooke over a medium heat for a couple of minutes before adding the garlic. Continue to cook for a further five minutes before adding the spice mix. Stir well to make sure there are no lumps, the aroma will start to fill the room.
- Add all of the veg to the pot along with the tomatoes. Stir gently, making sure all of the veg is coated in the aromatic mix.
- Add 500ml of veg stock and bring to the boil. Reduce to a simmer, cover and cook for about 40mins. If it’s getting a little dry you can add some more water a little at a time.
- Season with some salt.
Share and enjoy!