The goji goes Moroccan! This traditionally Asian berry blends wonderfully into the flavours of a typical Moroccan dish. This is great fuss-free food, whether it’s for yourself or a party.
Prep: 15 mins | Cooking: 1 hr | Serves: 4-6 people
- 4 tablespoons Oil
- 1 onion, diced
- 2 large carrots, thinly sliced
- 6 large cloves garlic, minced
- 1 kg tomatoes, diced
- 5 cups water
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- ½ cup dried goji berries
- 3 cups cooked chickpeas
- 2 tbsp minced fresh mint, plus extra for garnish
- 2 tbsp fresh lemon juice
Heat the oil in a pan. Add the onion and carrot and cook for approx. 3 mins. Then add the garlic, cumin, cinnamon and saute for 30 seconds. Put the tomatoes into the pan and cook for a further 5 mins, stirring regularly. Then pour in the water, salt and goji berries.
Combine, turn up the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a medium-low setting and let the mixture simmer for 45 minutes.
Add the chickpeas and mint and simmer for 15 mins more. Remove from the heat and stir in the lemon juice.
Serve with a garnish of fresh mint, alongside a grain of your choice – quinoa or brown rice would be our recommendations!