Whenever I make this in the cafe it always sells out within the day – no matter how much I make! I have posted a variation of this recipe before, but I am continually tweaking ingredients, and I felt that this is the most satisfying to date.
1 large aubergine, cut into 2 cm dice
2 large onions, roughly sliced
500g butternut squash, peeled, deseeded and cut into 2 cm dice
50ml sunflower oil
6 cloves of garlic, peeled but left whole
3 peppers of varying colours, deseeded and roughly chopped
3 sticks celery, chopped
4 carrots, roughly chopped
A small bunch or runner beans, roughly chopped
2 x 400g tins of good quality chopped tomatoes
2 x 400g tins of chickpeas, drained
A large handful of fresh coriander, chopped
1 tsp ground cumin
1 tsp ground coriander
A pinch of saffron threads
1 tbs Ras-el-Hanout
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1. Preheat the oven to 220C.
2. In a large bowl add all of the ground spices and mix well.
3. Add all of the vegetables (everything except the chickpeas), pour over the oil and again mix well.
4. Pour the vegetables in a large greased baking tray and roast for 25 minutes, stirring halfway through. Separate the garlic cloves, mash, then stir in.
5. Add the tinned tomatoes and stir well.
6. Add the chickpeas to the vegetables and roast for a further 5 minutes.
7. Stir in the fresh coriander and serve warm with couscous.