Chilli Marrakech

Directions

1. 1
   Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs.
2. 2
   Remove.
3. 3
   Add the oil to the pan and fry the onions for 5 mins until starting to colour.
4. 4
   Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink.
5. 5
   Drain any excess liquid or fat from the pan.
6. 6
   Stir in the tomatoes, toasted cumin, remaining spices and harissa add more spice if you like an extra kick.
7. 7
   Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened.
8. 8
   Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
9. 9
   Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.