How to Make Spicy Moroccan ratatouille Recipe?
Credit by: KingOfChef
Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.
Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.
Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.
Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.
You can find Morroccan spice mix in the spices aisle of your supermarket.