alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Moroccan Stuffed Red Capsicums / Ras el Hanout

    Share

    Moroccan Stuffed Red Capsicums / Ras el Hanout

    Moroccan Stuffed Red Capsicums

    Advertisement

    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


    Ras el Hanout

    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

    Advertisement

    Moroccan Stuffed Red Capsicums / Ras el Hanout

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.