This recipe originated years ago when I was short of fresh produce and time so had to turn to the pantry and freezer…hence canned tomatoes and lentils, a jar of roasted peppers plus frozen prawns. I now like to add fresh vegetables such as mushrooms and beans.
As mentioned in the recipe for Moroccan Quinoa Salad, ras el hanout means ‘top of the shop’ and is the best blend the spice merchant offers. It can contain a dozen or more different spices and is wonderfully balanced, aromatic and versatile. Preserved lemon adds a salty tang so you may not need any extra salt.
For a vegan version, simply omit the prawns and add a can of chickpeas along with the lentils. You could also add extra vegetables. It’s always delicious with all the wonderful Moroccan flavours.
½ bunch coriander
2-3 cloves garlic
Knob of fresh ginger, peeled and roughly chopped
¼ preserved lemon, rind only, roughly chopped
1 onion, peeled and quartered
20g rice bran oil, EVOO or oil of choice
1-2 teaspoons harissa (or chilli – flakes, powder or paste)
2 teaspoons ras el hanout (Moroccan spice blend)
400g can diced tomatoes
250g sliced fresh mushrooms
250g sliced fresh green beans
500g green peeled prawns (optional)
260-280g roasted or char-grilled red peppers from jar, chopped
2 x 400g cans brown lentils, drained and rinsed
1 x 400g can chickpeas, drained and rinsed (optional)
Wash coriander, remove leaves and set aside. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)
Set TM to 10 sec/speed 7 and drop coriander stalks, garlic, ginger and preserved lemon onto spinning blades through hole in lid. Add onion, chop 5 sec/speed 5 and scrape down sides.
Add oil, harissa or chilli and ras el hanout. Sauté 3 min/120°C/speed 1.
Add tomatoes, mushrooms, beans and prawns (if using) and cook 5 min/100°C/REVERSE soft speed. Add peppers, lentils and chickpeas (if using) and cook 2 min/100°C/REVERSE soft speed. Stir through reserved coriander leaves and serve with couscous or rice.
old chris new tricks 