Moroccan hotpot

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

• 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.