A tagine would be the ideal vessel for preparing and serving this dish. However, a humble frying pan and a little liquid smoke still captures the essence of this prolific Moroccan classic.
- olive oil
- 1 onion chopped
- 2 Tbsp ginger minced
- 3 garlic cloves minced
- 2 Tbsp Berbere or tagine spices
- ¼ tsp cayenne pepper
- 1 Tbsp tomato paste
- 400 g can whole peeled tomatoes
- 2 Agria potatoes chopped into wedges
- 2 carrots chopped into large batons
- ½ cup dried apricots halved
- 2 Tbsp agave syrup
- 750 ml vegetable stock
- ½ cup pitted green olives
- 425 g can chickpeas drained and rinsed
- 2 red capsicum sliced into large chunks
- handful green beans trimmed
- ¼ tsp liquid smoke (optional)
- 1 Heat a splash of olive oil in a large frying pan over a medium heat. Cook the onion for around five minutes until beginning to soften. Add the ginger and garlic and cook for 30 seconds. Add the spices and stir constantly for another 30 seconds.
- 2 Add the tomato paste, whole tomatoes, the potatoes, carrots, apricots and agave. Stir to coat in the spices. Add the vegetable stock and bring to the boil. Simmer for 20 minutes.
- 3 Add the olives, chickpeas, capsicum, green beans and liquid smoke. Simmer for a further 10 minutes, or until the vegetables are tender but haven’t lost their bite. Serve with couscous, toasted almonds slices and a green salad.