This vibrant plant based recipe is quick and easy to prepare making it an ideal mid-week meal choice. Full of delicious flavours and nutritious ingredients it is sure to be a crowd pleaser.
I N G R E D I E N T S
1 x butternut squash, chopped
1 x red pepper, chopped
1 x yellow pepper, chopped
1 x aubergine, chopped
1 x courgette, chopped
2 tbsp ras el hanout spice mix (we use this one)
3 tbsp Bomba tomato paste
1 x tin of tomatoes
25g cooked freekah (we use Merchant Gourmet)
Fresh coriander to serve
Salt & Pepper
M E T H O D
Oil a large deep baking dish and turn on oven at 180C fan. Peel the butternut and chop into 2 inch thick pieces and sprinkle with the ras el hanout mix. Add dry chilli flakes for a good kick! Roast in the oven for 30 minutes.
Next remove the baking dish after 30 mins, and add the chopped peppers, aubergine and courgette. Place in oven again for 20 minutes.
Remove from the oven and stir in the bomba paste, tinned tomatoes and freekah then put in the oven for another 10 minutes. The mixture should feel quite loose but add some water if it feels a little dry.
Garnish with fresh coriander and serve with steamed green veggies.
Images: Humphrey Munson.