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Moroccan vegetable stew

Moroccan vegetable stew

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Rating: 4 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving (excluding yogurt)
HighlightNutrientUnit
low inkcal482
low infat14g
saturates2g
carbs63g
sugars26g
fibre15g
protein18g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

Rating: 4 out of 5.27 ratings

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