This is a no meat version of an original North African dish. Best cooked in a tagine, the distinctive North African cookware.
1 Onion (sliced)
Ras el Hanout North African spice mix
Coconut oil (or other cooking oil)
1 handful pistachio nuts (try peanuts for a different taste)
4 dried apricots (sliced)
4 dried figs (sliced)
4 dates (sliced)
1 preserved or fresh lemon (sliced)
1 apple (sliced)
1 can white beans (or 2 cups pre-soaked dried white beans)
1 or 2 handfuls shredded coconut
Saute the onions, garlic, chilli, ginger, flaxseed meal and Ras El Hanout in the cooking oil, in the tagine. Add the nuts, fruit, beans and shredded coconut, one or two tomatoes, and water. Bring to the boil on the hob, turn the heat down very low, and simmer for at least 60 minutes. Slice whatever vegetables you’ve decided to use, including another one or two tomatoes, add them (and more water if needed) about 30 minutes before serving, bring to the boil again, then simmer for 30 minutes or until the vegetables are cooked.
Try not to lift the lid more than you have to. The steam and juices are trapped inside the lid, and run back down into the dish, trapping all of the many flavours.
Serve over rice or quinoa and garnish with herbs or chopped apricot.