A spicy vegetarian hotpot that’s as warm and comforting as it is healthy – and gives you your 5-a-day too
Prep:25 mins
Serves 6
For the chermoula paste2 red onions, chopped3 garlic clovessmall knob fresh root ginger, peeled100ml/3½ fl oz lemon juice (about 3 lemons)100ml/3½ fl oz olive oil1 tbsp each honey, cumin, paprika, turmeric1 tsp hot chilli powderhandful coriander, chopped
STEP 1To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.STEP 2Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
