Moroccan Style Leeks
Method
- Combine the chopped tomatoes, spices, cardamom pods and sultanas and set aside
- Arrange the sliced leeks (I like slicing them lengthways but more traditional cross sections work too!) in a greased, oven proof dish
- Scatter the thinly sliced onion and garlic over the leeks and pour the spicy tomato mixture over the top
- Cover the dish with the lid or baking foil and cook in a low oven for 30 minutes or until soft
- Uncover and return to the oven for a further 10 minutes or until any excess fluid has evaporated
Cooking Temperature: 180 degrees
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Cooking Time: 40 Minutes
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Serves: 2-4
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Keeps For: 5 days
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Tips and Comments
- This is my version of a dish from my favourite restaurant, the Riverside Vegetaria in Kingston-upon-Thames. I really can't recommend it highly enough, and you must pop in, even just for coffee and cake if you are ever in the area... to be honest, you could justify a veggie pilgrimage even if you're not, you won't be disappointed!
- Serve the leeks as a side to Aubergine and Sweet Potato Tagine or to make Falafel, Houmous and Pitta a more substantial meal.