Moroccan Style Leeks

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Ingredients

• 5 Medium leeks
• 1 Can chopped tomatoes
  
• 1 Medium onion
• 4 Cloves garlic
  
• 30g Sultanas
• 10 Cardamom Pods
• Dried Chilli Flakes
• 2 Bay leaves
  
• 1 tsp each; Cinnamon, all spice, smoked paprika, oregano, cumin, pepper
  

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Method

1. Combine the chopped tomatoes, spices, cardamom pods and sultanas and set aside
2. Arrange the sliced leeks (I like slicing them lengthways but more traditional cross sections work too!) in a greased, oven proof dish
3. Scatter the thinly sliced onion and garlic over the leeks and pour the spicy tomato mixture over the top
4. Cover the dish with the lid or baking foil and cook in a low oven for 30 minutes or until soft
5. Uncover and return to the oven for a further 10 minutes or until any excess fluid has evaporated

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Cooking Temperature: 180 degrees

Cooking Time: 40  Minutes

Serves: 2-4

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.