Moroccan Stuffed Red Capsicums / Ras el Hanout
Moroccan Stuffed Red Capsicums
serves 2
All capsicums are an excellent source of vitamins A, C and K, but red capsicums are chock full of them.
2 red capsicums
1 Tbsp (20 ml) extra-virgin olive oil, divided
2 tsp (10 ml) ras el hanout, divided (see recipe below)
1/2 small eggplant, cut into 1/2 in (1.25 cm) cubes
1 shallot, diced
2 garlic cloves, minced
1 tomato, diced
1/2 cup (125 ml) cooked chickpeas
1 tsp (5 ml) finely grated lemon zest
1 1/2 Tbsp (30 ml) chopped parsley
1 1/2 Tbsp (30 ml) pine nuts
Pinch salt
Freshly ground black pepper, to taste
1. Preheat oven to 200 C.
2. Trim off and reserve tops of capsicums. Scoop out seeds. Place capsicums on lined baking tray and bake until they just start to soften, about 10 minutes. Set aside until cool.
3. In medium bowl stir together 3 tsp (15 ml) olive oil and 1 tsp (5 ml) ras el hanout.
4. Toss eggplant in spice mixture until well coated.
5. Place eggplant on lined baking tray and bake until soft and fragrant, about 20 minutes. Set aside to cool.
6. In medium saucepan heat 1 tsp (5 ml) olive oil over medium heat. Add shallot and garlic and sauté until shallot is soft, about 4 minutes.
7. Stir in tomato and remaining 1 tsp (5 ml) ras el hanout. Cook until tomato starts to break down, about 4 minutes.
8. Remove saucepan from heat and stir in eggplant, chickpeas, lemon zest, parsley, pine nuts, salt and black pepper.
9. Stuff capsicums and arrange in baking dish along with reserved capsicum tops. Bake until filling is warmed through, about 25 minutes.
10. Place capsicum top over filling and serve warm or at room temperature.
Each serving contains: 1223 kilojoules; 11 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 42 g carbohydrates; 14 g fibre; 309 mg salt
Makes 1/4 cup (60 ml)
This is a wonderfully versatile spice blend to have on hand when you’re looking to add an exotic touch to your next meal. Sweet, savoury and spicy all at once, it means “head of the shop”, implying that it is a store’s best spice blend.
2 tsp (10 ml) ground coriander
1 1/2 tsp (7 ml) ground cumin
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cardamom
1/2 tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) sweet Spanish paprika
1/4 tsp (1 ml) cayenne pepper
In bowl whisk together all ingredients. Store ras el hanout in an airtight container.
Each serving contains: 21 kilojoules; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 1 g carbohydrates; 1 g fibre; 1 mg salt
source: "Be Mine, Vegetarian Valentine", alive Australia #14, Summer 2013
Moroccan Stuffed Red Capsicums / Ras el Hanout
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