Morrocan spiced tomato roasted vegetables

Moroccan-spiced tomato sauce with roast vegetables and chickpeas

Category: Main meal | Serves: 2-3

Prep time: 20 minutes | Cooking time: 35-45 minutes


4 tsp olive oil

2 tsp Ras El Hanout spice

1 red onion, cut into 8 wedges

1 red or yellow pepper, deseeded and cut  into chunks

200g (7oz) prepared butternut squash (flesh only), diced

2 small courgettes, cut into chunks

1 clove garlic, finely chopped (optional)

400g (14oz) can cherry tomatoes in rich natural juice

2 tbsp homemade vegetable stock or water

150g ( 5 1/2oz) canned chickpeas in water (drained weight), rinsed and drained chopped fresh coriander to garnish

  1. Preheat oven to 200°C/fan 180°C/gas mark 6. Place olive oil and Ras El Hanout spice in a small dish and stir.
  2. Place onion, pepper, butternut squash, courgettes and garlic (if using) in a non-stick roasting tin. Add oil mixture to vegetables; toss together to mix well. Shake tin to level vegetables into a single layer.
  3. Roast in oven for 20-15 minutes or until vegetables are brown and tender, stirring once or twice. Add canned tomatoes, stock and chickpeas to roasting tin; stir to mix. Roast in oven for a further 10-15 minutes or until mixture is hot and bubbling, stirring once.
  4. Sprinkle over chopped coriander; server immediately on its own or with baked potatoes, cooked pasta or pitta bread.

Cook's tips

  • Ras El Hanout can be substituted with mixed ground spiced such as chilli powder, cumin and coriander or curry powder.

Nutritional information

Moroccan Tomato with Spiced Veg