Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (thickly sliced)
- 2 red capsicums (sliced)
- 500 gram whole pumpkin (1 butternut pumpkin, peeled and cut into 4cm pieces)
- 1 can (410 gram) garbanzo beans (chickpeas)
- 1/2 cup barley
- 1/4 cup currants
- 500 ml vegetable stock (2 cups)
- 250 ml water
- 500 grams silverbeet (1 bunch)
- 1/3 cup almond nuts (natural almonds, roughly chopped)
- Fresh coriander (1/2 bunch to garnish)
- 434 grams zucchini (2 zucchini, sliced into rounds and steamed to serve)
- FOR QUICK CHERMOULA
- 1/3 cup coriander, chopped (fresh)
- 2 tablespoon Moroccan seasoning
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
How to Make
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Step 1: To make chermoula, combine all ingredients in a bowl.
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Step 2: Heat oil in a large casserole dish over a medium heat and add the onion and capsicum and cook for 3 to 4 minutes, or until onion is soft and then add chermoula and stir for 30 seconds, or until fragrant.
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Step 3: Add pumpkin, drained chickpeas, barley, currants, stock and water and bring to a boil and then reduce to a simmer and cover and cook for 35 minutes, or until tender.
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Step 4: Cut away silverbeet leaves from either side of white vein and stem and discard the stems and chop silverbeet leaves and add to dish.
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Step 5: Cook stirring, for about 3 minutes or until wilted.
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Step 6: Sprinkle with almonds and garnish with coriander and serve with steamed zucchini.
We hope you enjoy this recipe!
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