Moroccan hotpot

Difficulty:  Easy

Serves:  4 at home and 24 in the classroom

Fresh from the garden: coriander, garlic, lemon, mint, potato, pumpkin, broccoli onion, tomato, zucchini

Equipment

  • metric measuring scales, cups and spoons
  • non-slip mat
  • cook’s knife
  • chopping board
  • large saucepan
  • serving platters

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp ras el hanout spice mix
  • ½ tsp harissa
  • 500 ml stock or water
  • 2 potatoes
  • 200 g pumpkin
  • 1 zucchini
  • 4 broccoli florets
  • 400 g tomato passata
  • 400 g chickpeas
  • 1 tbsp lemon juice
  • 6 dried apricots, chopped
  • 1 tsp sea salt
  • freshly ground black pepper
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp mint leaves, chopped
What to do

  • Set out your equipment and ingredients.
  • Peel and finely chop the onion and garlic.
  • Peel and chop the potato and pumpkin into 2 cm chunks.
  • Chop zucchini into 2 cm chunks
  • Heat the oil in a large, heavy-based saucepan over medium-high heat and fry onion and garlic until soft. Add the ras el hanout and harissa and fry for another 2 minutes or until fragrant.
  • Add the stock and bring to simmering point.
  • Add the potato and pumpkin and simmer for 10 minutes.
  • Add the remaining vegetables, passata, apricots and chickpeas and simmer for another 10 minutes until the vegetables are cooked.
  • Add the lemon juice and season with salt and pepper. Remove from the heat and stir through the herbs.
  • Serve with couscous or rice.
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