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Moroccan Inspired Casserole

Laurena@LifeDietHealth

Moroccan Inspired Casserole

If you’re celebrating Christmas next week I hope you’re all sorted?! I haven’t actually spoken to anyone yet who ‘is’ ready! Oh and do you know what they were talking about on the radio yesterday?! Christmas Eve Boxes! Yes! Christmas Eve Boxes! If you’re in the USA maybe you understand this? Maybe you can help with the origins of these boxes as they sure didn’t have a clue  at our local BBC! I read that in Germany they open presents on Christmas Eve and this could possibly have been where the boxes started from?

  

So what exactly is a Christmas Eve box? Please don’t blame me when you suddenly realise what a brilliant idea this is and have to buy more things, spend more money and traipse a bit longer around the shops! 😛 Apparently, as children (& adults?!) are so excited on Christmas Eve and might even sneakily open a present or two or three, this idea solves that! You make (or buy) a special box – a shoe box will do, nicely decorated and lined inside with Christmassy paper.

  

A couple of hours before bedtime, the box is opened to reveal pre-Christmas ‘winding-down’ gifts. A sachet of hot chocolate, mini marshmallows, a dvd or a Christmas book (twas the night before Christmas springs to mind)! possibly a small toy or game, new pyjamas or slippers, popcorn or other small snacks, a bag of reindeer food (no glitter as it’s bad for the birds) and maybe a new toothbrush or bubble bath. Everything in the box has to be used on Christmas Eve – to calm the overexcited; get Christmas off to a positive start and create a relaxed and happy environment. Wait, wait, finish reading my post before you start planning your boxes!

Look at all those yummy flavours! You wouldn’t want to miss this!

 

My post. Where was I? Oh yes. Morocco! Have you ever been to Morocco? I haven’t been for a while but I have travelled a lot there. I love the desert, although you do have to travel a fair way to get to real desert Morocco! I love the sand dunes, and suddenly spying an oasis with trees and water suddenly appearing as if from nowhere. I love the food too, in fact, I don’t think I actually liked olives before I went to Morocco. Green olives, black olives, purple olives, pink olives, plain, spiced, with lemons, chilis, piled high in giant bowls waiting for customers to buy them by the kilo.

 

Moroccans are known for using olives in their cooking, and lemons too, so this dish was inspired by this style of cooking. The ingredients list looks long, but it is really just beans, veg and herbs and cooking is so easy… literally put it all in a dish and bake! That’s it! 😀

Let the casserole bake itself and get on with that ‘to do’ list! 😀

Literally throw it all together and bake!

 

Moroccan Inspired Casserole (Vegan & Free-From)

  • Servings: 4-6
  • Difficulty: easy
  • Print page

Gather

  • 1 x 400g tin chickpeas and liquid
  • 1 x 400g tin red kidney beans drained
  • 1 x 400g butter beans drained
  • 1 carrot roughly chopped
  • 1 parsnip roughly chopped
  • 1 medium onion quartered
  • 1 yellow pepper
  • 2-3 medium potatoes
  • 1 cup of butternut squash cubed
  • 7-9 sundried tomatoes
  • 10-15 black olives destoned
  • 1/2 cup tomato puree
  • 1 teaspoon Cajun spice
  • 1 teaspoon paprika
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon mixed herbs
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic granules
  • 1 teaspoon masala spice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • water to cover
  • half a lemon

Prepare

  1. Put the chickpeas and beans in a large lidded ovenproof dish. Add the vegetables including the sundried tomatoes and olives.
  2. Add the tomato puree and spices. Stir to roughly combine.
  3. Pour some water over and gently mix to disperse the tomato puree and spices a bit more. Add more water to just cover the vegetables, then pop the lemon in the centre of the pot. Cover with the lid.
  4. Bake on the top shelf at Gas Mark 5 (375f / 190c) for one hour. Check the potatoes are cooked, then it’s ready to serve.
  5. Enjoy!

Serve & Store

  • Eat as it is, ladled into bowls
  • Enjoy with some fresh crusty bread
  • Spoon into giant lettuce leaves to make lettuce wraps.
  • Store refrigerated for up to three days.

One very tasty dish, cooked while you get on with something else!

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