Moroccan vegetable stew
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Moroccan vegetable stew

By Justine Pattison

This warming one-pot stew is packed with nourishing ingredients like fibre-full chickpeas and iron-rich lentils

  • Prep:30 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 482
  • fat 14g
  • saturates 2g
  • carbs 63g
  • sugars 26g
  • fibre 15g
  • protein 18g
  • salt 0.6g

Ingredients

  • 1 tbsp cold-pressed rapeseed 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 tsp ground coriander
  • 2 tsp ground cumin
  • ½ tsp dried chilli flakes
  • ¼ tsp 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
  • 375g sweet potatoes, peeled and cut into chunks
  • juice 1 large orange plus peel, thickly sliced with a vegetable peeler
  • ½ small pack coriander, roughly chopped, to serve
  • full-fat natural bio-yogurt, to serve (optional)

Method

  1. Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.

  2. 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, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.

  3. Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

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