Moroccan Greens

Name: Moroccan Greens
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 4 garlic cloves, crushed; 1 tablespoon fresh ginger, grated; 2 teaspoons paprika; 2 teaspoons ground coriander; 1 teaspoon turmeric; 1/4 teaspoon cayenne; 1 -2 tablespoon ground cumin; 1 large sweet potato, cut into chunks; 4 1/2 cups vegetable stock; 2 (400 g) cans chickpeas, drained and rinsed; baby spinach leaves; 8 sugar snap peas, topped and tailed; 8 green beans, sliced; 1/4 cup Chinese cabbage, shredded (wonga bok); 2 cups couscous; 1 tablespoon raisins

18 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne
1 -2 tablespoon ground cumin
1 large sweet potato, cut into chunks
4 1/2 cups vegetable stock
2 (400 g) cans chickpeas, drained and rinsed
baby spinach leaves
8 sugar snap peas, topped and tailed
8 green beans, sliced
1/4 cup Chinese cabbage, shredded (wonga bok)
2 cups couscous
1 tablespoon raisins

Directions

1

Heat the oil in a large non-stick pan and gently saute the onion, garlic and ginger.
2

Add the spices and briefly toss the contents of the pan to toast the spices.
3

Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
4

When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
5

While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
6

Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
7

To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.