Spicy stew of carrot, potato and chickpeas with ras el hanout herbs.
Preparation
Bring a large pot of water to the boil and add the potatoes and carrot (or cook in separate pans). Boil them for about 15 minutes. Drain and mash with a dash of milk, butter, ras el hanout herbs, pepper and salt.
Drain the chickpeas and rinse them. Spoon them through the stew. Finish the Moroccan stew with some goat cheese and almond shavings.
Also replace the carrot with pumpkin cubes. Also delicious with (vegetarian) sausages.
Source: Leukerecepten by leukerecepten-nl.
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