Breadcrumbs
| Wholemeal bread
| Balti Fish Curry
| Key Lime Pie
| Aubergines with Chilli and Ginger
| Spicey Rice
| Tofu Bhuna
| Homemade White Bread
| 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 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 |
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. |