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Moroccan Vegetable Stew

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

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Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 30 Minutes Cooking Time 30 Minutes

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May contain nuts


1 Tablespoon Olive Oil
1 Onion, finely sliced
2 Leeks, finely sliced
2 Garlic Cloves, finely sliced
2 Teaspoon Coriander
2 Teaspoon Cumin
1 Teaspoon Dried Chilli Flakes
¼ Teaspoon Cinnamon
400 Gram Chopped Tomatoes
1 Red Pepper, finely sliced
1 Yellow Pepper, finely sliced
400 Gram Chickpeas, rinsed
100 Gram Red Lentils
400 Gram Sweet Potatoes, cut into chunks
1 Orange, finely sliced
50 Gram Mixed Nuts, finely sliced
Fresh Coriander, finely sliced
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.