Moroccan Vegetables

This is inspired by Moroccan cuisine which frequently features preserved lemons. These transform this dish into a deliciously exotic vegetable dish. The lemons are smaller than those available in UK supermarkets and are preserved in brine. If you have never tried them I'm sure you will be pleasently surprised.

Ingredients

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125 gm potato (prepared weight)	1 tbspn olive oil
60 gm carrot (prepared weight)	1 tspn ras-el-hanout
60 gm parsnip (prepared weight)	½ tspn cayenne pepper
100 gm onion (prepared weight)	1 tbspn tomato purée
1 preserved lemon	1 chicken stock cube (alternatively use vegetable stock cube)
	100 gm of chickpeas (approx ½ of 1 large tin)

Preparation

Peel the potato and cut into approx 1 cm cubes.
Cut the carrot into 'rounds' and cut the 'rounds' in half.
Cut the onion into chunky pieces (see picture).
Cut the parsnip into aprox 2 cm 'batons' (see picture).
Cut the preserved lemon in half and cut one half into thin wedges and cut the wedges in half.
Remove all pips from the chopped preserved lemon and the lemon half.
Put the potato, carrot, parsnip, onion and the ½ preserved lemon into a saucepan and cover with boiling water, add salt and boil for 10 min, then drain and reserve (remove the ½ lemon and chop it into small pieces).

Cooking

Heat the oil in a wok or heavy pan and cook, stirring, the ras-el-hanout and cayenne pepper for 1 min.
Add the tomato purée and cook for about 15 seconds.
Carefully add 200 ml of hot water, the stock cube, chickpeas, cooked vegetables and all of the preserved lemon, bring to a boil and simmer, stirring regularly for 20 min, adding a little water if needed to maintain the desired sauce consistency.

Serving

Serve with naan bread or rice.

Notes

Preserved lemon can be frozen for future use by putting each lemon into a small container, covering with cold water and placing in the freezer.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.