96
Moroccan hotpot
Serves 6
Ingredients:
1 onion, roughly chopped
2 garlic cloves, crushed
2.5 cm (1 inch) fresh ginger,
grated
25 g (1 oz) butter
2 tbsp harissa spice paste
25 g (1 oz) plain flour
750 ml (1
1
/
4
pint)
vegetable stock
4 salad tomatoes, skinned
1.3 kg (3 lb) butternut squash,
deseeded and cut into chunks
410 g (14 oz) can chickpeas
250 g (9 oz) spinach
Juice of 1 lime
Method:
1. Place the onion, garlic, ginger and butter
into a solid steam oven container. Cover with
foil and steam for 2 minutes at 100°C.
2. Meanwhile, add the Harissa paste, flour and
stock to the onion, garlic and ginger mix.
3. Add the squash and chickpeas and cover with
foil. Steam at 100°C for 20–25
minutes, until the squash is tender. Whilst
this is cooking, skin and roughly chop the
tomatoes.
4. Add the tomatoes, spinach and lime juice,
and cook for a further 1–2 minutes to wilt
the spinach.
5. Serve with crusty bread or couscous.
Tip
To skin the tomatoes, place in a
perforated container and steam at
100°C for 1 minute. The skins will
then come away easily.
