Moroccan Vegetable Stew

A hot one-pot stew that is packed with nourishing ingredients like chickpeas and lentils

Serves 4 (Estimated) Rating 5/5

Prep Time 30 Minutes Cooking Time 30 Minutes


1 Tablespoon rapeseed or olive oil
1 medium onion, peeled and finely sliced
2 thin leeks, trimmed and cut into thick slices
2 large garlic cloves, peeled and finely sliced
2 Teaspoon ground coriander
2 Teaspoon ground cumin
1 Teaspoon dried chilli flakes
¼ Teaspoon ground cinnamon
400g can of chopped tomatoes
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
400g can of chickpeas, drained and rinsed
100g dried split red lentils
400g sweet potatoes, peeled and cut into chunks
The juice of 1 large orange, also the peel, thickly sliced
50g mixed nuts, your choice and roughly chopped
Fresh coriander, roughly chopped, to serve
Heat the oil in a large flameproof casserole or saucepan.
Then gently fry the onion and leeks for 10-15 mins until softened, stirring occasionally.
Add the garlic and cook for another 2 mins.
Stir in the ground coriander, cumin, chilli and cinnamon.
Cook for 2 mins, stirring occasionally.
Season with plenty of ground black pepper.
Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes.
Now add the orange peel and juice, half the nuts and 400ml/14fl oz water.
Bring to a simmer.
Cook for 15 mins, adding a splash of water if the stew looks too dry.
Stir occasionally until the potatoes are softened but not breaking apart.
Remove the pan from the heat and serve.
Garnish with coriander.