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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 200C/fan 180C/gas 6. | 2. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. | 3. Roast for 30 mins until tender and beginning to brown. | 4. Meanwhile, fry the spices in the remaining oil for 1 min - they should sizzle and start to smell aromatic. | 5. Tip in the tomatoes, apricots, honey and use the empty tomato can to measure a can of water and add. | 6. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. | 7. Serve with couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	4		cut	209.92	49.0496	4.7616	1.2288
parsnip	4			-	-	-	-
red onion	3		cut	192.0	44.832	5.28	0.48
red pepper	2		deseeded cut	2.5	0.5506	0.1169	0.0275
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cinnamon	1	teaspoon	ground	-	-	-	-
chili powder	1	teaspoon	mild	7.614	1.3419	0.3634	0.3856
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
apricot	100	g	soft	48.0	11.12	1.4	0.39
honey	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.