Sprinkle half of the spice mixture over the chickpeas. Add the other half of the spice mixture to the nonfat Greek yogurt and mix. Set the yogurt mixture aside. Roast vegetables for 25-30 minutes.

My spice mixture is based on Moroccan ras el hanout, a blend of up to 30 spices that varies from household to household. Mine is simpler, with sweet spices at its core.

1 tbsp preserved lemon 2 tbsp Moroccan spices (a blend made using equal proportions of brown sugar, paprika, cumin, cinnamon, ground cloves, ground ginger, salt, pepper and cayenne pepper) ...

We spoke to 25-year-old Moroccan expatriate Fatim Zahra, who works as a flight attendant in Dubai, who said: “We are known for our famed Moroccan spice, known as r as el hanout.

Roll Chicken into Moroccan spice. Press firmly to ensure good coating. Place in hot oven for 15-20 min (until cooked) Pour required cous cous, about 1 cup per person into a heat proof bowl.

Directions Rub the lamb loins with Moroccan spice and set aside. Heat 2 tablespoons of oil in a frying pan and cook the aubergine for 4 or 5 minutes on both sides until soft and cooked through.