Vegetarian Moroccan stew

    Vegetarian Moroccan stew

    7saves
    1hr10min


    5 people made this

    About this recipe: This delicious, healthy and filling Moroccan-style stew is a family favourite. Don't be put off by the amount of ingredients - you will probably have a lot of them in your cupboard already. You can make the entire stew ahead of time, and keep it in the fridge for up to 3 days or freeze it for several months. Or you can make double the quantity of the spice mix and keep it for another time.

    Ingredients
    Serves: 6 

    • For the spice mixture
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon coarse salt, or to taste
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground turmeric
    • 1/8 teaspoon curry powder
    • For the vegetable stew
    • 1 tablespoon butter
    • 1 sweet onion, chopped
    • 130g finely shredded kale
    • 1.5 litres vegetable stock
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin chopped tomatoes
    • 3 large potatoes, peeled and diced
    • 2 sweet potatoes, peeled and diced
    • 4 large carrots,peeled and sliced
    • 200g dried lentils, rinsed
    • 65g dried apricots, chopped
    • 1 tablespoon honey
    • 1 teaspoon freshly ground black pepper, to taste
    • 1 tablespoon cornflour (optional)
    • 1 tablespoon water (optional)

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric and curry powder in a large bowl.
    2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, about 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
    3. Pour the vegetable stock into the pot. Add chickpeas, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots and honey. Bring to the boil; reduce heat to low and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper to taste.
    4. Dissolve cornflour in 1 tablespoon of water; stir into stew and simmer until thickened, about 5 minutes.

    Recently viewed

    Reviews (1)

    0

    Very tasty! Will make again. - 12 Sep 2016

    Write a review

    Click on stars to rate