Prep Time: 30 minutes
Cook Time: 3 hours
The recipe is something I made up on a cold winters day. The ingredients can be changed to preference. The dish is Moroccan inspired from a trip I had a few years ago, so the vegetables and meat can vary depending on your preference. In the past I've tried this recipe with all kinds of squashes and peppers, so it really is down to your imagination. The key parts that shouldn't change are the spices and the rice. The rice really thickens the broth/soup/casserole, whatever you want to call it, so no need to add flour -which makes it gluten free. You could increase the quantity of the spices if you wanted to add more flavour but I like the subtle taste that this recipe has.
If you want it to be a soup add more water,if you want it to be a casserole do not add as much. The salt, pepper, stock and chilli is all down to your tastes. That's what is so fantastic about this recipe, it's so flexible. So experiment and enjoy!
- 1 Large Onion
- 2 Carrots
- 1 Small Pumpkin
- 2 Cups Brown Rice
- 1 Cup Chickpeas
- 2 Tbsp Ground Cumin
- 1 Tbsp Ground Coriander
- 1 Tbsp Fresh Coriander
- 2 Tsp Ginger
- 2 Tsp Paprika
- 1Tsp - 1Tbsp Chilli Flakes (Depends on Preference)
- 2-4 Cups Diluted Vegetable Stock (Depends on Tastes)
- Choice of Meat or Potatoes (Optional)
- Salt and Pepper to Taste
- Extra Water (if watery consistency is required)
Prepare all the vegetables and meat/potatoes if required. Brown onions and meat in a frying pan. Then add all ingredients, vegetables and rice first, followed by stock and water, then spices to a large hot pot / slow cooker / pressure cooker and leave to cook for 2-4 hours depending on cooking implement. You will know when the food is done when the vegetables are cooked to your preference. Check every hour or so to see how the dish is doing. Before serving you may want to dilute with water if you want a soup-like consistency. Add salt and pepper to taste. Dish out and leave to cool for a minute or two before serving.