Moroccan vegetable stew

Moroccan vegetable stew

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(7 ratings)

Prep: 30 mins Cook: 35 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving (excluding yogurt)

  • kcal482
  • fat14g
  • saturates2g
  • carbs63g
  • sugars26g
  • fibre15g
  • protein18g
  • salt0.6g
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Ingredients

  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, peeled and finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 thin leeks, trimmed and cut into thick slices
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 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
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • juice 1 large orange plus peel, thickly sliced with a vegetable peeler
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 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

  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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Comments, questions and tips

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Sorrelle
8th Jul, 2016
0.05
Do not recommend this recipe. It does not look as colorful as the picture and would agree with earlier comments that it is more like something you would find in a compost bin. Such a shame as some wonderful flavors go into this dish, sadly other than the orange little else comes out. Very bland, which was surprising. If you want to make a nice Moroccan stew, try a slow cooker vegetable tagine and use some good quality ruby harissa pasta and instead of orange, use dried apricots.
Frantic Flapjack
1st Mar, 2016
1.3
Disappointed with this one. It really felt like a "I've got all these ingredients. Let's throw them in a pan and see what happens" kind of recipe. It didn't work for me. It tasted okay but looked like the contents of a drain which really put me off eating it. Also, why put thickly sliced orange peel in it?? It's never going to work. Juice - yes. Peel - no.
kfurber
11th Jan, 2016
2.55
This one was interesting. It was somewhat bland, I think the quantities of spices could have been amped up further, but it was really nutritious and filling and even nicer warmed through as a packed lunch the following day.
micham77
10th Jan, 2016
2.55
Nice dish with great flavours, although the quantity orange peel is very overpowering to the dish and leaves a strong after taste in your mouth. I'd definitely make this again but next time but zest half the orange instead.
warvik
5th Jan, 2016
This was really rather nice, sweet and citrusy. I did add a stock cube to the water to bring in some more flavour and I'm glad I did, the flavours really worked for me. Also I wasn't entirely sure what the recipe had in mind for the orange peel. Peel orange and just put the giant peels in the stew? That didn't sound too appetising to me so after peeling the orange, I roughly chopped the peel. These provided nice bursts of flavour while eating so would probably do the same again next time!
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