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Moroccan baked vegetables

  • 20 minutes
  • 45 minutes
  • 12
Moroccan baked vegetables

This is a delicious way to serve vegetables for a large gatherine, especially in winter.


  • 1 kilogram pumpkin, peeled
  • 1 eggplant, optional
  • 4-5 courgettes
  • 2 each red and yellow capsicums
  • 2 red onions, peeled
  • ¼ cup olive oil, virgin is good here
  • 2 teaspoons minced garlic
  • 2 cinnamon sticks or 1 scant teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ cup tomato paste
  • 2x 400 gram cans diced tomatoes in juice
  • 2 cups vegetable stock
  • 2x 300 gram cans chickpeas, well drained
  • ½ teaspoon saffron threads


  1. Preheat the oven to 200ºC (or fan bake at 180ºC).
  2. Cut the pumpkin into 3-cm chunks. Cut the eggplant, if using, and courgettes into 1-cm wide slices. Thickly slice the capsicums and one of the red onions. Toss the prepared vegetables in a good dash of oil and scatter onto a baking tray.
  3. Bake in the preheated oven for 35-40 minutes or until golden and tender.
  4. Finely chop the remaining onion and pan-fry in the olive oil in a frying pan over a moderate heat for 4-5 minutes or until the onion begins to soften. Add the garlic, cinnamon sticks or ground cinnamon and allspice and cook, stirring for a further 3-4 minutes, until fragrant.
  5. Stir in the tomato paste and cook, stirring for 1 minute, until it starts to darken. Add tomatoes in juice, vegetable stock, chickpeas and saffron and simmer for 10 minutes.
  6. When the vegetables are baked, transfer to a serving bowl or platter and pour over the tomato sauce. Scatter with parsley or coriander, if wished.

Cooks Tips


- Add some heat to the sauce with 1-2 tablespoons harissa paste. Harissa is a hot chilli paste from north African, available in most supermarkets.

- Rather than the spices listed, use a Moroccan spice mix from the supermarket.

- Use Moroccan-flavoured canned tomatoes for additional flavour.

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