About the Recipe
I promised two recipes from the new ‘Veg’ book by Jamie Oliver and this is it the second one. It’s one of my go-to recipes since acquiring this book as it’s so delicious and easy to make. It takes only 20ish mins to assemble and then the rest is just simmering on the stove.
It has saffron in it that has antioxidant properties and also naturally increases serotonin levels. So, if you come home tired after work – this dish will literally cheer you up!
Delicious, healthy, quick – what else would you wish for?
Enjoy and thank you again Jamie!
Ingredients
1 pinch of saffron
4 cloves of garlic
Large thumb-size piece of ginger
Coconut Oil (flavourless)
1 tbsp. ground cumin
½ tbsp. ground cinnamon
1 tsp. ras el hanout
1 tbsp. sun dried tomato paste
2.5 kg mixed veg (such as: aubergines, courgettes, tomatoes, red onions, squash, mixed-colour peppers)
1 x 400g tin of chickpeas
100g dried apricots
1 preserved lemon
Preparation
Put the saffron into a jug, cover with 500ml boiling water and leave to infuse.
Peel and finely slice the garlic & ginger, place in a large casserole dish over a medium heat with 2 tbsp. of coconut oil, cumin, cinnamon and ras el hanout.
Add the tomato paste; fry for a few minutes, stirring regularly, then pour over saffron water.
Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with salt and black pepper.
Bring to boil, cover, reduce the heat to low and simmer for 45 min, or until tender, stirring occasionally.