This recipe does what is says on the tin. It’s sweet, it’s spicy, it’s sour, and it’s delicious! Moroccan food is all about flavour and colour, and this gluten-free/wheat-free dish is an explosion of both.
1 onion (chopped)
1 carrot (diced)
1 red pepper (diced)
1 green pepper (diced)
8 dried apricots (chopped)
4 cloves of garlic (crushed and chopped)
2 inch piece of fresh root ginger (peeled and chopped finely)
400 gr can of chopped tomatoes
400 gr can of chickpeas (drained and rinsed)
Juice of half a lemon
2/3 tablespoons of chopped fresh coriander (cilantro)
1 pint (approx. 2 1/2 cups) of chicken stock/vegetable stock/water
1/4 teaspoon of dried cinnamon
1 tablespoon of ground coriander
1 teaspoon of ground cumin
1 tablespoon of tumeric
1 tablespoon of paprika
1/2 teaspoon dried chilli flakes
1/4 teaspoon of black pepper
Salt to taste
Olive oil for frying
*Vegetarian/Vegan Options: Use vegetable stock
- Fry the onions and peppers until soft.
- Add the other ingredients, except for the fresh coriander, and bring to the boil. Simmer for 35/45 minutes.
- Stir in the fresh coriander and serve.
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