SpiceTheWorldBreadcrumbs | Rum Baba | Tofu Biryani | Mango Lassi | Spicy Thai Coconut Curry | Mushroom Fried Rice | Green Masala Tofu Curry | Red Curry Paste | Moroccan Vegetable Stew |
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
| Ingredients |
| 1 tbsp Olive Oil |
| 1 Onion, finely chopped |
| 2 Leeks, finely sliced |
| 2 Leeks, finely sliced |
| 2 Garlic Cloves, finely chopped |
| 2 tsp Coriander |
| 2 tsp Cumin |
| 1 tsp Dried Chilli Flakes |
| ¼ tsp Cinnamon |
| 400 g Chopped Tomatoes |
| 1 Red Pepper, finely sliced |
| 1 Yellow Pepper, finely sliced |
| 400 g Chickpeas, rinsed |
| 100 g Red Lentils, rinsed and drained |
| 400 g Sweet Potatoes, cut into chunks |
| 1 Orange, finely sliced |
| 50 g Mixed Nuts, finely chopped |
| Fresh Coriander, finely chopped |
| Method |
| 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. |