With plenty of bold flavours, the thought of cooking Moroccan food can be daunting. But this vegan twist on a classic recipe brings together traditional vibrant Moroccan flavours and combines them with nutrient-packed veggies like chickpeas and quinoa. This recipe is sure to become a family favourite in no time at all.
Serves: 3-4
Ingredients:
¼ jap pumpkin, cut into wedges
2 carrots or parsnips, sliced lengthways
4 tbsp olive oil
1 tsp each of cumin, sweet paprika and turmeric
1 x 400g can organic chickpeas, drained and rinsed
10 Brussels sprouts, halved
To serve:
¼ bunch mint leaves, shredded
¼ cup currants or cranberries
2 tbsp slivered almonds
1-2 cups cooked quinoa or couscous
For the dressing:
2 tbsp hulled tahini
Juice of ½ a lemon
½ tsp cinnamon
1-2 tbsp warm water
Sea salt and black pepper, to taste
Method:
Preheat the oven to 180°C. Line a baking tray with baking paper.
Place the pumpkin wedges, carrots or parsnips on the baking tray, drizzle with 2 tbsp olive oil.
In a small bowl, mix together the cumin, sweet paprika and turmeric. Spread evenly over the top of the vegetables. Season generously with salt and pepper and roast in oven for 20-25 minutes.
After 20-25 minutes, remove the pan from oven and add the chickpeas and Brussels sprouts. Drizzle over the remaining olive oil. Return to oven for a further 15-20 minutes, or until the chickpeas are golden.
While the chickpeas are roasting, whisk together the dressing ingredients in a small bowl to combine. Season to taste and set aside.
Remove the pan from oven, add the mint leaves, currants or cranberries, slivered almonds and quinoa or couscous. Drizzle over the tahini cinnamon dressing.
