Moroccan Spiced Veg & Rice
3 garlic cloves
3 Tsp harissa paste/seasoning
1 Tsp cumin
2 brown onions
2 bell peppers (1 red & 1 yellow)
1 small tin of sweetcorn (165g)
1 tin chopped tomatoes (400g)
2 TBsp tomato ketchup
2 Tsp each of salt and pepper
Large handful of fresh coriander
Peel and crush the garlic. Dice the peppers and onions. Fry all on a low heat in oil for 5 minutes. Add harissa seasoning, cumin and 3 TBsp water. Keep frying until the vegetables are soft for 5-8 minutes.
Add the chopped tomatoes, 500ml water, salt, pepper, ketchup, chopped coriander and sweetcorn. Simmer or 10 minutes.
Add the rice, stir through thoroughly.
Simmer for 15-20 minutes (stir occasionally to avoid the rice sticking) on a low heat until the rice has absorbed most of the liquid and is soft and cooked through.
Serve with natural yoghurt or prepared meat and enjoy!