As my obsession with all things spice blend continues. My old faithfuls have come back to the forefront. And Piri Piri always holds a special place in my heart. I love the heat from this. By now you all know my love of things sweet and spicey and the combination of Piri Piri and sweetpotato is nothing new. I love roasting sweet potatoes tossed in this spice blend, then dipped in hummus. (I know I love hummus, shock). These two flavors really pair beautifully together, but I wanted to play with it and this little idea was born.

This recipe is so easy and so satisfying. I love having warm crusty bread close by to dunk in it too. This recipe will work year round too. I can see this being a big hit in the winter months curled up on the couch with something dreadful on the tele.. But it’s bright and bold flavors make it a summer time hit too. It went down well in this house that’s for sure. And I hope it hits home run in yours too 🙂

Ps. I’ve also used this soup a little thicker as a pasta sauce ❤

These colours make me fall in love 😍

Recipe :

2 Large Sweetpotatoes

1/2 Red Onion

1 Large Red Pepper.

2 cloves of Garlic

4 -5 Cups Veggie Stock

1/4 Cup red Lentils

1-2 Tsp Piri Piri (to taste)

Oil of choice (I use Avocado)

Optional:

Corriander / Cilantro to serve.

Fresh crusty bread.

Chop all veggies into a 1cm dice. Heat a large saucepan and pop in a splash of oil. Add all veggies and sauté a while until there is a little bit of colour on the veggies then add the garlic and piri piri. Then carefully add the stock, then bring to a boil, throw in the lentils and reduce to a simmer. Simmer away making sure to give a stir every now and then so nothing is sticking.

After about 20-30 minutes when lentils and all veggies are soft, remove veggies and pop into a blender. Then add stock little by little until you’ve reached the consistency you’d like. Season appropriately and feel free to add a little more Piri Piri if you like it hot 🔥

I’m sure by now you’re all aware of my love of all things spice related. And this new find is nothing new, but I must confess, I am absolutely in love in with a new blend of Ras el Hanout I’ve just discovered. This magic little Morrocan spice blend just transforms every day veggies into something exotic. It’s deep, spicy and floral notes just seem to sing. Everything from Paprika, Cumin, Chilli and Rose petals mix together in one phenomenal little tub. Trust me. This is a keeper.

Now I’ve used a little poetic license in calling it a Tagine, I haven’t cooked this dish in a traditional Tagine, (though I may need to try this) but the flavors and colors involved just remind me of exactly that, but don’t panic, your Dutch oven or a large saucepan will do just nicely for this convenient little cheat.

I can’t lie, tucking into bowls of this recipe just makes me smile. The colours along with the scent and spices just make me happy.

If you’re feeding a crowd (or just people who’s appetite matches my own).. I’d recommend a big side of cous cous or millet, scattered with spring onion parsley and pistachios and even a little splash of rose water if you’re feeling brave, they just seem to make an other wise plain side a little more exciting. Other wise heating up some beautiful Naan or flat breads to sit and dip and as you never comes in wrong either.

I hope you love this little dish as much as I do. It’s beautifully simple and soooo easy to make. The work is done for you with a good quality spice blend. I do love a good cheat like that..

Serves 3-4.

2 Large Sweet Poatoes

2 Red Peppers (or whatever Pepper colour you like)

1Tsp Oil (I used avocado)

3 Cups Water.

1 Tin Chickpeas.

3 Tbs Tomato Paste

Fresh Parsely

2-3 Tsp Ras el Hanout ( depending on how rich or spicy you would like the dish. You can always start with 2 and increase to taste)

Peel and chop the sweet potatoes, I like to make this dish a little chunky, so use about a 2cm dice. I do the same with the peppers. Heat a dutch oven or a larger saucepan and add a splash of oil. Add your veggies and give them a minute or two just to soften and add a little colour to the pepper.

Then carefully add the water, bring to a simmer and stir in tomato paste and Ras el Hanout and a pinch of salt. Give everything a mix.

Rinse and drain the chickpeas and pop them into the pan too. Leave this to gently simmer away for 20-30 minutes, until veggies are soft and the liquid has reduced and thickened slightly. Keep an eye on it to make sure nothing sticks.

In the mean time if you’re serving with cous cous or millet I’d suggest you prep that as well.

Once veggies are soft you’re ready to serve, top with fresh parsley for a last like splash of colour and freshness.

Hope you enjoy ❤

Every one knows I love a good market. They’re just one of my all time favourite things to do. And my local farmers market – good old Winter Garden always makes me smile. I love this Market. And most weeks when I get chance to pop up I stock up on these beautiful multi coloured carrots. I’ve made a few different things with these stunning little beauties. One of my other recipes being my sticky orange carrots.

Following on from this week’s inspiration with spice blends and flavour combinations, I’m heavily into dusting everything with Dukkah. Have you tried this magical little blend? The blend I’ve been using contains, roasted chickpeas, roasted sunflower seeds, black onion seeds, paprika, fennel seeds, halen monk, sea salt and black pepper. And it’s slowly becoming the love of my life. Honestly. Sprinkle this on anything and it just tastes magic. It’s a middle eastern inspired flavour combination and I’ve found adding it with rose to liven up basic recipes has been a huge hit. And it really is the star of the show in this recipe, but works in so many ways. I’ve been popping it on hummus, flat breads, sweet potato mash, salads and haven’t found anything it didn’t really work with.. You might have guessed by now I’m really a fan. ***tries to stop gushing***.

Anyway back to the recipe.

Love a good warm filling kind of salad. In fact it sometimes feels a little odd calling it a salad.. But this bowl full has a lot flavour, and looks stunning to boot. Hope you enjoy it as much as I do. You all know my love of every thing sweet and spicy, the combination of Rose, Harissa and the final dusting of Dukkah make this a lovely little treat, and they do all of the work for you. This meal is a real doddle to throw together!

Recipe:

1 Bunch of Rainbow Carrots

1 Tbs Olive oil

1 Cup Quinoa

2 Cups Cavelo Nero

1/3 Cup dried Cranberries

Dressing :

1 Tbs Olive oil

1/2 Tsp Harissa (more if you prefer heat)

Salt

1 Tsp Rose Water

1 Tsp Hummus

To serve :

Hummus and Dukkah – optional edible rose petals.

Pop the oven on 400°. Peel and slice the carrot lengthways into quarters. Coat them in olive oil and a good pinch of salt and roast for 25 minutes.

Meanwhile cook the quinoa according to packet instructions. And chop the kale.

To make the dressing, add every thing to a jar and give a really good shake until well incorporated.

Once everything is cooked, toss the quinoa in the dressing, add the cranberries and kale. Plate up with a good serving of hummus and top with the beautifully roasted carrots. Give everything that final adornment of Dukkah and rose petals and you’re ready to go ❤.