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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. |