The BBC Good Food logo
Moroccan vegetable stew

Moroccan vegetable stew

By
Rating: 4 out of 5.28 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £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

  • 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
  • 50g mixed nuts, such as brazils, hazelnuts, pecans and walnuts, toasted and roughly chopped
  • ½ small pack coriander, roughly chopped, to serve
  • full-fat natural bio-yogurt, to serve (optional)

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

Recipe from December 2015, December 2015

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 5.28 ratings
Advertisement
Advertisement
Advertisement

Sponsored content