Moroccan mince and vegetables topped with hummus

I am a huge fan of moroccan dishes; the earthy spices used provide so many warming flavours and really enhance any meal. This mince recipe is such an easy mid-week dish that will definitely tantalise your tastebuds.

With winter approaching in Australia, this would be great served over some cooked quinoa or served with some fresh spelt/gluten free pita bread to scoop up all the delicious flavours.

Easy yet tasty meal

Moroccan mince with vegetables topped with hummus

Serves 1


  • 100g organic beef mince
  • 1 tsp allspice
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 TBSP coconut oil
  • 1/2 brown onion, finely diced
  • 2 mushrooms, sliced
  • 1/4 large eggplant, washed and diced
  • 1/2 zucchini, washed and diced
  • 1/2 cup spinach leaves, washed
  • 1 TBSP homemade hummus or store-bought gluten free version
  • Pine nuts for serving
  • Salt and pepper


  1. In a medium-sized frypan over medium heat place 1 TBSP coconut oil and onion. Cook for 1 minute then add mince. Cook for 5 minutes then add all the spices, salt and pepper. Remove from pan and set aside covered.
  2. In the same pan over medium heat place the other TBSP coconut oil, mushrooms, eggplant and zucchini. Cook for 5 minutes, or until soft. Add the mince mixture and spinach leaves. Cook until spinach has just wilted.
  3. Serve with a dollop of hommus, pine nuts and season with salt and pepper. Enjoy!

Do you enjoy cooking with Moroccan spices? If yes, which ones in particular?

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