118 | COUSCOUS AND TAJINE ¼ cup olive oil 1 Tbs ras el hanout/ harissa 1 tsp ground coriander 1 tsp ground cinnamon ½ tsp ground turmeric 2 onions, chopped 4 cloves garlic 1 wedge of cabbage 2 large potatoes, peeled and quartered lengthwise 2 large carrots 2 vegetable marrows 1 parsnip 1 large sweet potato A handful of green beans ½ tomato 1 cup vegetable broth 1 can chickpeas, drained Heat olive oil in the Tajine * over medium heat until just shimmering. Add ras el hanout, coriander, cinnamon and turmeric and cook until fragrant. Add onions and increase heat to medium-high. Sauté for 5 minutes, tossing regularly, then add garlic. Remove the tajine from the stove. Place the wedge of cabbage in the center of the tajine and if possible arrange the potatoes, carrots, marrow, parsnip and sweet potato around the cabbage (mine all collapsed). Then spread the green beans around. Top with the cut tomato, and then add the cup of vegetable broth. Cover the tajine, return it to the stove and cook on low heat for 25 minutes. Add the chickpeas and cook for another 5 minutes. Adjust seasoning. Serve with preserved lemon pickle, chopped vegetable salad and hot sauce.
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