The roasted tomatoes in this dish give this an intensity of flavour and makes this easy as a mid-week meal. If you’re not up for roasting them then feel free to use a tin of chopped tomatoes instead, it will still taste lovely (although not QUITE as delicious – just sayin’!). If you’re feeding little people, you can reserve the harissa and fold through the yoghurt so the adults can still get a chilli hit!
1 tbsp olive oil
1 onion, roughly chopped
2 cloves of garlic, diced
2 zucchinis, roughly diced
0.5 tsp each of ground ginger, cardamom, and cinnamon
1 tbsp harissa paste (optional)
1 pinch of saffron, soaked in ½ cup boiling water
1 orange, zest and juice
2 tins of chickpeas
1 tin of diced tomatoes or 400g roasted tomatoes
1 half of a preserved lemon, finely chopped
Plain yoghurt, for serving
Heat the oil over medium heat in a large frying pan
Fry the onion, garlic, and zucchini for 5 to 10 minutes until the vegetables start to colour and soften.
Add the chickpeas, ground spices, and harissa if using, and stir well for a minute to make sure that the vegetables and chickpeas are well coated.
Pour in the saffron water, along with the orange juice and zest.
Add the oven roasted tomatoes, squash them a little with the back of a wooden spoon and then bring everything to a boil.
Turn the heat down to low and simmer for 10 minutes. You’ll get a lot of juice coming out of the tomatoes so don’t be tempted to add any other liquid.
Before serving, stir through the preserved lemon. Serve with some plain yoghurt and corriander.
This is an edited extract from That Sugar Film by Damon Gameau.
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