1 large yellow onion, diced
6 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
Dry spice mix (ingredients above)
1 cup chopped tomatoes (fresh or canned)
1 1/2 cups cooked or canned chickpeas
2 cups yam, peeled & chopped
2 cups other vegetables, chopped (cauliflower, zucchini, carrots, etc.)
3 tbsp dried currants
1/2 cup dried apricots, chopped
2 cups water
1/2 cup baby green peas (fresh or frozen)
3 tbsp sliced almonds (for garnish)
Dry spice mix: Heat a small skillet over medium heat. Add the cumin and coriander seeds and heat, stirring, until the seeds turn a shade darker and give off a toasty smell. Remove from heat and let cool. Grind to a powder in a coffee grinder and mix with the remaining ground spices and the salt. Set aside.
Sauce: In a large saucepan, heat olive oil. When hot, add onion and saute? until softened and turning brown in spots, about 10 minutes. Add butter, then stir in the garlic and the dry spice mix and saute? for 30 seconds. Add tomatoes, reduce heat and let simmer for 10-15 minutes, until the tomatoes break down and release their water and the oil floats on the top of the mixture.
Meanwhile, bring water to a boil in a large pot. Add the yams, currants, apricots and other vegetables (if they are firm) with a sprinkle of salt. Cover and simmer until crisp-tender, only a few minutes.
Stir in äóÖsoft vegetablesäó»toward the end. Drain the vegetables, reserving the cooking water.
Stir the vegetables into the tomato sauce along with the chickpeas and at least 1 cup of cooking water. Let simmer for 8-10 minutes to blend the flavours. Stir in the green peas and cook for one more minute. Taste to adjust for seasonings. It may need more salt or a squeeze of lemon.
Serve with steamed couscous or buttered rice. Garnish with sliced almonds.
Serves four. Don’t be afraid of increasing this recipe, it’s a great dish to serve for big dinner parties.