This is such a fragrantly flavoured dish, and creates a healthy and hearty stew. Experiment and add your favourite vegetables or the 'awkward ones from a veg box that you are never sure quite what to do with!'
This is such a fragrantly flavoured dish, and creates a healthy and hearty stew. Experiment and add your favourite vegetables...
3 | small onions, cut into quarters |
1 tbsp | olive oil |
2 tbsp | Ras al Hanout |
1 small | butternut squash, cut into 1 inch pieces |
4 | carrots, cut into bite-sized pieces |
1 | leek, cut into bite-sized pieces |
4 | celery sticks or a fennel bulb, cut into 4 peices |
1 | courgette, cut into large slices |
4 | small potatoes, cut into quarters |
Half head of | cabbage, cut into wedges |
1 can (400g) | pre-cooked chickpeas |
11/2 tsp | dried coriander leaf |
4 | medium sized tomatoes or 1 can whole tomatoes |
2 litres | of boiling water and 3 tbs vegetable bouillon for stock |
Steenbergs Pefect salt | |
Steenbergs Black Peppercorns |
This is such a fragrantly flavoured dish, and creates a healthy and hearty stew. Experiment and add your favourite vegetables or the 'awkward ones from a veg box that you are never sure quite what to do with!'
***Although I used the vegetables listed above, you can use any seasonal vegetables.
This is an ideal brunch or light supper /lunch recipe, one pot full of veggies and eggs with the za'atar...
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