This warmly-spiced vegetable stew, sweet with parsnips and carrots and tangy with preserved lemons and dried apricots is the perfect dish for an Autumn evening. The Ingredient list looks a tad daunting, but once you have prepared the vegetables it’s easy peasy.
INGREDIENTS
Serves: 4-6
1 x 15ml tablespoon olive oil
1 medium leek (trimmed and cut into approx 1cm / 1/4 inch slices)
1 teaspoon cumin seeds
1 teaspoon ground ginger
1 large cinnamon stick
2 medium carrots (peeled and cut into chunky batons)
2 medium parsnips (peeled and cut into large bite-sized chunks)
1 medium aubergine (cut into large bite-sized chunks)
250 g potatoes (peeled and cut into bite-sized chunks)
4 cloves garlic bruised and peeled
500 grams drained chickpeas
75 grams small pitted green olives
75 grams soft dried apricots (halved)
75 grams preserved lemons (finely chopped)
1 litre cold water (or more as needed)
1 pinch of saffron strands
2 teaspoons sea salt flakes
fresh coriander
METHOD
Warm the oil in a large heavy-based casserole that has a tight-fitting lid and add the sliced leek, cumin seeds, ground ginger and cinnamon stick and cook, stirring, for a minute or so.
Add the chopped carrots, parsnips, aubergines and potatoes along with the garlic, chickpeas, olives, apricots and preserved lemons. Pour in the water, sprinkle in the saffron and salt, give the pot a good stir and let it all come to the boil, before putting on the lid, turning the heat down and simmering for 35-45 minutes, or until the vegetables are tender, adding a little more water should the liquid have evaporated too much.
Let your pan stand off the heat for 10-15 minutes before serving, sprinkled with chopped coriander.
Serve with couscous
Original recipe Nigella Lawson “At my table”
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