Ras el Hanout Moroccan spice mix with rose petals is my favourite spice to cook with at the moment. Great on this potato stew but equaly delicious with butternut squash or sweet potatoes.
A simple recipe perfect for cold days.
In a large sauce pan cook chopped onion in olive oil for a few minutes, add chopped garlic and ras el hanout spice to the pan and cook for a further minute. Add potatoes, peeled and cut in large chunks, fresh chopped tomatoes, bay leaves and mushroom stock to cover and boil gently. When the potatoes are soft and starting to break a bit add some spinach or kale and cook till just wilted. Season to taste with black pepper. I don’t usually add salt as the stock already adds some saltiness.
Serve in large soup bowls with some crusty bread.
Esther Amigo 