Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan style carrot and aubergine tray bake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Moroccan Style Carrot and Aubergine Tray Bake is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moroccan Style Carrot and Aubergine Tray Bake is something which I have loved my entire life. They are nice and they look fantastic.
Visit the Waitrose & Partners website for more vegetarian recipes and ideas. Meanwhile, place the couscous in a small bowl and add enough boiling water to just cover, then cover. This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa.
To begin with this recipe, we must prepare a few ingredients. You can have moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:
- Prepare 3 tbsp olive oil
- Make ready 2 medium aubergines, cubed approximately 2cm
- Make ready 300 g cherry tomatoes
- Take 1 tbsp rose harissa (optional for added spice)
- Prepare 1 (400 g) tin chickpeas
- Make ready 3 large carrots, cut into rounds
- Take 1 tin tomatoes
- Make ready 1 red onion, cut into large chunks
- Prepare 1/2 teaspoon ground cumin
- Prepare 1/2 tsp cinnamon
- Prepare 1/2 teaspoon paprika
- Take 1 tsp salt
- Take Flatbread
- Get Greek yoghurt
- Prepare Pomegranate seeds
- Make ready Small handful fresh mint
- Prepare Small handful fresh coriander
Since microwave ovens vary in power, you may need to adjust your. To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas!
Steps to make Moroccan Style Carrot and Aubergine Tray Bake:
- Preheat the oven to 220 degrees C
- In a large roasting tray, place the oil, aubergine cubes, salt, pepper, harissa, carrots, red onion and spices, toss to combine.
- Bake for 15 mins then mix again adding the cherry tomatoes.
- Bake for another 20 mins then add the tin tomatoes and the chickpeas and mix.
- Bake for 10 mins, or until everything is soft and cooked through.
- Adjust seasonings, adding more harissa for more heat or more spices, salt or pepper.
- Serve with a dollop of Greek yoghurt, a handful of pomegranate seeds and the chopped fresh herbs.
- Eat with flatbread if desired.
While I was baking the eggplant I chopped the okra in to bite-sized pieces (substituting for some eggplant and chick peas). Had to stew the aubergine a bit longer as was still quite tough. Chickpeas and carrots are stewed with piquant, aromatic seasonings including ginger, cinnamon, and the multi-spice know as ras el hanout. Although tagines are typically served with Moroccan bread for scooping everything up like a dip, you can break tradition and serve the chickpeas and carrots over a. How to make Moroccan Carrot and Chickpea Salad.
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