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Spicy Moroccan Vegetables   Veg  HT ACC  Moroccan  25mins


Serves 6     Hot Vegetarian  Vegan  Vegetables  Pulses  Dried Fruit  Herbs  Accompaniment  Healthy Eating  Gluten Wheat Dairy Free  Eggless  Morocco  North African  Nth Africa



2 tbsp Olive Oil 

1 Onion, chopped 

1 Turnip, cut into small diced 

2 Carrots, thinly sliced 

2 Garlic Cloves, crushed 

1 teasp Ground Cumin 

teasp Black Pepper 

1/4 teasp Salt 

1 Red Capsicum (Sweet Pepper), deseeded and cut into 2.5cm/1 inch pieces 

1 Courgette (Zucchini), thinly sliced 

1 x 400g/14oz tin Chickpeas, rinsed and drained 

125g/5oz Raisins 

3 tbsp freshly chopped Parsley




1. Heat the oil in a large frying pan. Add the onion, turnip, carrots, garlic, cumin, pepper and salt and cook over medium-high heat for 6 to 7 minutes, stirring occasionally. 


2. Add the pepper and courgette, mix well and cook for 2 to 3 minutes, stirring occasionally. 


3. Add the chickpeas, raisins and parsley, mixing well and continue to cook, stirring from time to time for 5 minutes. Serve hot.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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