Vegan Moroccan one-pan dinner

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

• 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

• ¼ bunch mint leaves, shredded

• ¼ cup currants or cranberries

• 2 tbsp slivered almonds

• 1-2 cups cooked quinoa or couscous

• 2 tbsp hulled tahini

• Juice of ½ a lemon

• ½ tsp cinnamon

• 1-2 tbsp warm water

• Sea salt and black pepper, to taste

1. 1

   Preheat the oven to 180°C. Line a baking tray with baking paper.

2. 2

   Place the pumpkin wedges, carrots or parsnips on the baking tray, drizzle with 2 tbsp olive oil.

3. 3

   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.

4. 4

   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.

5. 5

   While the chickpeas are roasting, whisk together the dressing ingredients in a small bowl to combine. Season to taste and set aside.

6. 6

   Remove the pan from oven, add the mint leaves, currants or cranberries, slivered almonds and quinoa or couscous. Drizzle over the tahini cinnamon dressing.

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