A side dish or main of pumpkin, sweet potato, zucchini and chickpeas together with tomatoes,
dried apricots and the sweet spice mix of Ras el Hanout.
1 onion, cut in half then thinly sliced
4 garlic cloves, finely chopped
1½ tbsp Spice Fusion Ras el Hanout
350g butternut pumpkin, peeled and cut into large chunks
350g sweet potato, peeled and cut into large chunks
350g zucchini, sliced
1 cup chopped tomatoes
1 cup water
225g can of chickpeas, drained and rinsed well
½ cup dried apricots
pinch saffron, optional
2 tsp sugar
salt and black pepper to taste
chopped parsley leaves
Heat the oil in a large heavy based saucepan and gently fry onion until golden brown (about 5 minutes).
Add garlic and Ras el Hanout, stirring until fragrant, about 30 seconds.
Add the pumpkin, sweet potato, tomatoes, saffron, if using, and water.
Bring to the boil, turn the heat down and simmer for about 5 minutes, then add the zucchini,
chickpeas and apricots, stir well.
Taste and adjust seasoning by adding salt, black pepper, sugar and more Ras el Hanout, if desired.
Bring to the boil, cover, and simmer gently for about 30 minutes or until vegetables are soft but not mushy,
and sauce has reduced.
Garnish with chopped parsley.