Moroccan Vegetable Stew

Ingredients

• 2 Tbsp olive oil, ghee or cooking oil of choice
• 3 cloves of garlic
• 15g or 1 tbsp Ras el Hanout*
• 1L vegetable stock
• 1 large carrot, chopped into chunks or cubes
• 1 large sweet potato, chopped into chunks or cubes
• 2 potatoes, chopped into chunks or cubes
• 2 zucchini, chopped into chunks or cubes
• 2 cups of cauliflower florets
• 1 brown onion, chopped
• 1 can crushed tomatoes
• 1 can chick peas
• 30g or 2 tbsp currents, raisins or sultanas
• 6 fresh dates, pitted and diced
• 45g or 3 tbsp chopped almonds
• 1 big bunch spinach, washed and chopped
• ½ tbsp sea salt
• 2 tbsp seeded olives (optional)

Moroccan Seasoning – Ras el Hanout

* This is a Moroccan spice mix. I make it in big batches for flavouring lots of different things. Here is the recipe, which you can double, triple or octuple if you like. They are all ground spices. For my spices, I love the Planet Organic brand.

• 1 tsp cumin
• 1 tsp coriander
• ½ tsp nutmeg
• ½ tsp black pepper
• ½ tsp cinnamon
• ½ tsp paprika
• ½ tsp all spice
• ½ tsp ginger
• ¼ tsp cayenne pepper

Method

1. Warm oil in a heavy based saucepan. Add the garlic and spices and saute until fragrant.
2. Add all the vegetables including taomatoes and chick peas, but not the spinach. Mix until all the vegetables are coated in spices.
3. Add the vegetable stock and bring to the boil. Reduce and simmer until vegetables are all tender.
4. Stir in spinach, currents/raisins/sultanas, almonds (leave some for garnish) and dates
5. Spoon stew onto plates and garnish with almonds and optional olives.