Name: Moroccan roast veggies with chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths roasting vegetables bag 1 x 1.5kg,olive oil 10T,sea salt and freshly ground black pepper, to taste ,couscous 150g,boiling water 1cup,Woolworths Moroccan tagine paste jar 1 x 140g,chickpeas can, drained and liquid reserved 1 x 400g,Woolworths organic chicken stock 1–2cups,paprika ½t,spring onion, chopped, to garnish ,coriander, to garnish 30g

Home
recipe-guide
Roast recipes

Chickpea recipes

Moroccan roast veggies with chickpeas

25 minutes

Cooking with

White-wine-roast umleqwa

45 minutes

Pork recipes

Rolled pork neck and vegetable roast

60 minutes

Easter recipes

Lamb barbacoa

4–6 hours

Chicken recipes

Roast chicken with vinegar sauce

45 minutes

Chicken recipes

Za’atar roast chicken

50 minutes

Aliums

Roasted red onion flowers

30 minutes

Chicken recipes

Butter-basted roast chicken

1 hour

Berry recipes

Sticky blueberry-and-soya pork ribs

2½ hours

Pork recipes

Overnight pork roast

8–10 hours, 20 minutes

Apple recipes

Pork belly with apple and fennel

2 hours 15 minutes

Butternut recipes

Easy Christmas roast lamb

2 hours

Easy Christmas roast lamb

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 2 hours

Ingredients

3 ripe peaches

For the stone fruit chutney:

2 ripe nectarines
3 ripe peaches
3 T castor sugar
2 ripe nectarines
3 T Woolworths white balsamic vinegar
3 T castor sugar
1 Woolworths Easy to Cook free range rack of lamb with prune stuffing and prune-and-citrus sauce
3 T Woolworths white balsamic vinegar

For the Caramelised butternut-and-beetroot salad cauliflower couscous:

1 Woolworths Easy to Cook free range rack of lamb with prune stuffing and prune-and-citrus sauce
1 whole butternut, sliced skin and seeds intact

For the Caramelised butternut-and-beetroot salad cauliflower couscous:

300 g baby beetroot, washed and quartered
1 whole butternut, sliced skin and seeds intact
2 T olive oil
300 g baby beetroot, washed and quartered
2 T olive oil
Sea salt and freshly ground black pepper, to taste
Sea salt and freshly ground black pepper, to taste
40 g watercress
40 g watercress

For the lemon dressing, whisk:

2-3 T olive oil
2-3 T olive oil
1 lemon , zested and juiced
1 lemon , zested and juiced
2 t Dijon mustard
2 t Dijon mustard
Salt, to taste
Salt, to taste

For the cauliflower couscous:

380 g Woolworths Cauliflower Couscous
380 g Woolworths Cauliflower Couscous
Sea salt and freshly ground black pepper, to taste
Sea salt and freshly ground black pepper, to taste

Method

1. To make the stone fruit chutney, slice the fruit into wedges, place in a saucepan with the remaining ingredients, and simmer for 5–10 minutes until tender and soft but still quite chunky. Set aside to cool to room temperature to serve.

2. To make the lamb, preheat the oven to 160°C. Remove all the outer packaging. Remove the lamb from the vacuum bag and set aside the dried orange slices.

3. Place into a roasting pan with the arched, trimmed bones facing downward and the fat-side facing up. Place on top of the root veggies and roast for 25 minutes per 500 g, plus an additional 20 minutes. Place the orange slices onto the centre of the lamb 15 minutes before the end of the cooking time. Remove from the oven and allow to rest for 10 minutes. While resting, heat the glaze in a medium-sized saucepan for 2 minutes, then serve with the rack of lamb and chutney.

4. To make the butternut salad, toss the butternut and beetroot in the garlic, olive oil and seasoning, top with the lamb and roast for 40 minutes or until caramelised and tender.

5. Combine the ingredients together for the dressing in a large bowl and stir through the Woolworths cauli-couscous to coat. Serve on a platter with roasted veggies and watercress. Enjoy.

Find more Christmas recipes here.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Moroccan roast veggies with chickpeas

White-wine-roast umleqwa

Rolled pork neck and vegetable roast

Lamb barbacoa

Roast chicken with vinegar sauce

Za’atar roast chicken

Roasted red onion flowers

Butter-basted roast chicken

Sticky blueberry-and-soya pork ribs

Overnight pork roast

Pork belly with apple and fennel

Easy Christmas roast lamb

Easy Christmas roast lamb

Ingredients

Method