This take on a traditional Moroccan vegetarian dish is great on its own or as a side to a leg of lamb on a cold winter night.
Pre-heat oven to 190°C.
In a large mixing bowl, add carrot, kumara, courgette, eggplant, capsicum and 2 tablespoons of the olive oil. Season to taste and mix to coat.
Heat a large, heavy-based, ovenproof casserole dish or tagine over a high heat. Add the half of the vegetables and fry, stirring and turning, for 3-4 mins or until golden brown. Remove veges from the casserole and repeat with the remaining vegetables and set aside.
Return casserole to the stove top and turn heat down to medium. Add onions and fry for 3-5 mins or until softened. Add garlic and ginger and cook for 1 min, before adding the ras el hanout and turmeric and stirring to combine. Stir in the tomatoes, stock and harissa paste and season to taste.
Return sautéed vegetables to the pan, stir to combine. Bring to a simmer and cook for 3-5 mins. Cover with a lid or foil and transfer to the pre-heated oven and cook for 30-40 mins, or until tagine is thick and vegetables are tender.
Meanwhile, put 750ml water in a small saucepan, bring to a simmer then add quinoa and cook for 20 mins or until all the liquid is absorbed and the rice is done.
Serve on a large platter with rice and quinoa spread on the bottom, the vegetables
piled on top. Garnish with plenty of roughly chopped fresh mint and parsley.
2 carrots, peeled, roughly chopped
2 kumara, washed, roughly chopped
2 courgettes, roughly chopped
1 large eggplant, roughly chopped
1 red capsicum, deseeded, roughly chopped
1 yellow capsicum, deseeded, roughly chopped
3 tablespoons olive oil
1 onion, peeled, finely chopped
2 cloves garlic, peeled, finely chopped
1 tablespoon fresh ginger root, peeled, grated
1⁄2 teaspoon Farro ras el hanout
1⁄2 teaspoon Farro turmeric
1 can chopped tomatoes
1 cup vegetable stock
2 tablespoons harissa paste
1 tablespoon Farro fresh parsley, finely chopped
1 tablespoon Farro fresh mint, finely chopped
280g Ceres quinoa and rice blend
Additional fresh mint and parsley, to garnish