Ras el Hanout Vegetable Skillet

• 180 g canned chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 100 g canned white beans, drained and rinsed — Canned white beans, drained and rinsed
• 100 g potatoes — Raw baby potatoes
• 120 g eggplant — Raw eggplant
• 100 g zucchini — Raw zucchini
• 150 g tomatoes — No-salt-added canned tomatoes
• 2 g ras el hanout — Salt-free ras el hanout
• 8 g oil — Avocado oil

Method

1. 1Brown the potatoes, eggplant and zucchiniCut the potatoes, eggplant and zucchini into 1.5 cm pieces.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Heat the oil over medium-highHeat the oil over medium-high and cook them for 8 minutes, stirring only twice.8 minLook for: Caramelized edges are visible on the potatoes, eggplant and zucchini; the centers are beginning to soften and no liquid pools.Safety: Keep the skillet handle inward.
3. 3Bloom the ras el hanoutAdd the measured ras el hanout to the potatoes, eggplant and zucchini.Look for: Everything is evenly positioned and ready for the next action.
4. 4Stir for 60 secondsStir for 60 seconds until fragrant without scorching.1 minLook for: An even ras el hanout coating covers the potatoes, eggplant and zucchini, and its aroma is pronounced.Safety: Lower the heat if the ras el hanout coating begins to scorch.
5. 5Simmer the beansAdd the canned chickpeas and canned white beans, tomatoes, and 60 g water.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cover for 6 minutesCover for 6 minutes, then uncover and reduce for 3 minutes to 165°F.9 min · 165°FLook for: Steam rises from the canned chickpeas and canned white beans; individual pieces remain intact in a thick sauce made from the tomatoes.Safety: Heat canned beans to 165°F.
7. 7Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
8. 8Rest and serveRest off heat 3 minutes and spoon the complete skillet into one bowl.3 minLook for: The skillet is cohesive without watery separation.Safety: Refrigerate within 2 hours.