I loved my time in Morocco, ever since I came back I’ve been obsessed with Moroccan recipes, always trying to develop new dishes. Now that we are off travelling again, I started to look back at my time in Morocco and what I ate and developed this tasty little number.
£0.98 Serves 4 Ready in 2 hours
All you need is
- 1 red onion
- 2 tsp:
- garlic (can use one clove)
- 1 red pepper
- 1 courgette
- 1 aubergine
- 1 tin of chickpeas
- 2 carrots
- 1 tin tomatoes
- 1/2 packet of filo pastry
- 2 tbsp olive oil
To make it just
- Pre-heat your oven to 325°F/165°C/Gas mark 3
- If you have a tagine then do everything in a saucepan before transferring to the tagine and baking. If you don’t use a large pot.
- Place your saucepan or pot on the hob with a low heat underneath and leave to warm.
- Finely dice your onion.
- Place 1 tbsp of oil into the pan/pot and then add the onion.
- Combine the spices in a bowl or pestle & mortar then add to the pan/pot and gently fry.
- Chop the red pepper, courgette, carrot and aubergine into large chunks and add to the pan/pot covering with the spices.
- Drain the chickpeas then add to the pan/pot along with the tomatoes.
- Cover with a lid or transfer to your tagine and leave in the oven for 1 hour 30 minutes.
- After the time, remove the pot from the oven and set aside.
- Turn the oven up to 400°F/200°C/Gas mark 6.
- Unfold the filo pastry and brush with the other tbsp of oil.
- Place 2 sheets of pastry on top of one another and onto a baking tray.
- Spoon the vegetable mixture from the pot into the centre of the pastry.
- Brush the remaining oil over the 3-4 more filo sheets and cover the vegetable mixture with pastry to encase it.
- Place in the oven for 30 minutes to allow the pastry to brown, then serve and enjoy!
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