Moroccan veggie casserole using locally grown ingredients

This warming combination of winter vegetables and spices is a delicious make ahead option for busy weeknight meals. Even though the inspiration came from a Moroccan style tagine dish with fluffy couscous, this can be made perfectly in a heavy casserole dish with a lid.

It also freezes well, so when it is cold outside why not make a large batch and freeze it for another day?

Moroccan veggie casserole using locally grown ingredients

Serves 4

Cooking time: 50 minutes

Ingredients

• 3 tablespoons olive oil

• 1 large sweet potato (peeled and cut into large chunks)

• 1 medium onion - peeled and chopped

• 4 cloves of garlic - peeled and diced

• 4 cups (about 1 small cauliflower) cut into florets

• 1 can chopped tomatoes

• 1 can of chickpeas, drained

• 1 teaspoon of cumin seeds

• 1 teaspoon of grated ginger

• 1 teaspoon of ground cinnamon

• 1/2 cup chopped dried dates

• 1 small bunch of fresh coriander (optional)

• 1 cup of chicken or vegetable stock

• 3 cups (or a couple of handfuls) of baby spinach

• Salt to taste

 

To serve (optional)

• 1/4 cup toasted slivered almonds
• 1 small bunch fresh coriander

 

For the couscous

• 2 cups of water

• 1 tablespoon of olive oil

• 1 1/2 cups of couscous

• Pinch salt

   

Method

1. In a large pan, heat the olive oil. Add the onion, garlic and cook until soft and slightly coloured.

2. Add the spices and cook until fragrant. Add the sweet potato and cauliflower and continue to cook for another 5 minutes stirring the spices through the vegetables.

3. Pour in the canned tomatoes and stock and continue to stir the vegetables. Reduce the heat to simmer and add the dates and the chickpeas. Place the lid on and cook for 30 minutes at a medium heat until vegetables are soft.

4. While the vegetables are cooking make the couscous. To do this, bring the water to the boil and add the olive oil and a pinch of salt. Stir through the couscous and remove from the heat. Place a lid on the saucepan and allow the couscous to absorb the water for 5-10 minutes. Before serving, fluff the couscous with a fork.

5. Before you serve up the veggie casserole, add the baby spinach, and chopped coriander (if you want it) to the pan and fold through. Sprinkle over toasted almonds and extra coriander (if you want) and serve with couscous.

Healthy Loddon Campaspe is delighted to have worked with Expert Eats to develop some healthy, cost effective meals using locally grown ingredients.

Thanks to Jessica and Jen from Expert Eats for creating these delicious recipes for us to share!