Moroccan vegetable stew

Moroccan vegetable stew

  • Rating: 4 out of 5.24 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • 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
Advertisement

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

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.24 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content