Ras el hanout & apricot winter veggies stew

Ingredients

Serves 4

4 banana shallots, peeled and halved lengthwise
4 big garlic cloves, minced
1 thumb of ginger (about 1 tbsp + 1 tsp), minced

4 large rainbow carrots, washed and chopped in L/M chunks
3 parsnips, peeled and chopped in L/M chunks
4 turnips, peeled and chopped into medium chunks
3 bay leaves
3 tsp of ras el hanout
5 cups (1L & 150ml) of vegetable stock
125g (3/4 cup) of dried apricots, halved
2 cans (200g x 2) of chickpeas, drained and rinsed
80g (3/4 cup) of green pitted olives, halved
2 small beldi preserved lemons, chopped
1 handful of chopped coriander
1 handful of chopped flat leaved parsley
Extra virgin olive oil
Salt and pepper to taste

Instructions

1) Prep all of the vegetables. Heat olive oil in a wide pot, or dutchoven, over medium heat. Add the shallots, flat side down with a pinch of salt, and let fry 4 mins until coloured. Stir in the ginger, garlic, bay leaves and ras el hanout. After 2 mins, stir in the carrots, parsnips, turnips, chickpeas, and season with salt and pepper. Cover the pot and let cook for about 5 mins.

2) Uncover the pot, stir in the dried apricots and pour in the stock. Give all the veggies a good stir, then cover and let simmer for at least 30 mins (until all the vegetables are soft).

3) Uncover the pot, stir in the olives and preserved lemons, and let simmer uncovered for 10 mins. Remove from heat and stir in parsley and coriander.