TODAY Chef Luke Mangan joins us in the studio with a vegetarian meal even meat-lovers will want to eat!
Moroccan spiced vegetable stew
Serves 10
Ingredients
30 mls (2 tablespoons) Extra Virgin Olive Oil
3 cloves of garlic, peeled and crushed
30 mls (2 tablespoons) Moroccan spice mix (Luke Mangan's mix is available from David Jones Food Hall or similar available from major supermarkets)
1 litre (4 cups) vegetable stock
2 large carrots, peeled and cut into 1/2 inch lengths
1 large sweet potato, peeled & diced into 1/2 inch cubes
2 peeled potatoes, diced
2 large diced peeled eggplant
2 sliced (2cm thick) zucchini
200 x grams button squash
2 cups cauliflower florets (about 1/4 cauliflower)
20 Okra cut in half-length ways
1 diced onion
1 x 420 grams tin peeled and crushed tomatoes
1 x 420 grams tin chick peas, drained and rinsed
3/4 dried currants
6 fresh dated (diced)
1/2 cup seeded black olives
Cup toasted almond nibs
1 bunch of spinach washed and broken up
Sea salt and white pepper to taste
Method
1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and saute', stirring often until fragrant, 1 to 2 minutes being careful not to scorch the garlic, scrape mixture into an ovenproof casserole dish.
2. Add the vegetable, carrots, eggplant, zucchini, okra, baby squash, cauliflower, onion, tomatoes and salt, and stir to combine.
3. Pour over the vegetable stock just to cover the vegetables, bring to the boil, and then place in a preheated oven at 325F (160 degrees celsius) for around 30 minutes or until vegetables are tender.
4. Remove from the oven and stir in spinach, currants, almonds, black olives and dates, seasoning and mix.
5. Ladle stew into a tureen or individual bowls and cool down.
