Moroccan vegetable stew

Moroccan vegetable stew

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(24 ratings)

Prep: 30 mins Cook: 35 mins


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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  • 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



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

  • 2 thin leeks, trimmed and cut into thick slices



    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



    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)


  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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Michael Gee's picture
Michael Gee
19th Jul, 2019
you cant cook a stew in 35 minutes!
8th Jul, 2016
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
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.
11th Jan, 2016
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.
10th Jan, 2016
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.
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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17th Jan, 2019
The recipe as it stands has only been given 3 stars because it has some flaws but the ingredients are fantastic. After reading other comments and with a few tweeks it was delicious. My Tips. 1. DON'T put in great chunks of orange peel, if you use the peel grate a bit into the stew. 2. Add a stock cube - veggie if its a vegetarian dish, chicken if it's not. If it's not veggie also pop two salted anchovy fillets into the mix. 3. Double the spice quantity 4. Add a tbsp of tomato puree, and lastly to make the colour rich and glossy add a dash of Sarsons Browning liquid - gravy browning but no meat in it ! I brought mine to the boil on the hob and then put it in the baking oven of my Aga for 30 mins - oven 170. It was really good topped with the greek style yoghurt, coriander, nuts and extra chilli.
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