Cara's Moroccan stew

    Cara's Moroccan stew

    170saves
    55min


    91 people made this

    About this recipe: Lentils, chickpeas and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yoghurt, fresh mint and cayenne pepper.

    Ingredients
    Serves: 8 

    • 200g Puy lentils
    • 3 bay leaves
    • 2 whole garlic cloves
    • 3 tablespoons olive oil
    • 1 teaspoon chopped fresh thyme leaves
    • 1 tablespoon minced garlic
    • 1 tablespoon olive oil
    • 1 teaspoon dried crushed red chilli flakes
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 tablespoon minced garlic
    • 150g chopped onions
    • 125g chopped celery
    • 125g chopped courgette
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • 1 butternut squash - peeled, seeded and cut into 2.5cm cubes
    • 2/3 (400g) tin chopped tomatoes
    • 1 (400g) tin chickpeas, drained
    • 1L vegetable stock
    • 60g chopped fresh flat-leaf parsley
    • To garnish
    • 125g natural yoghurt (optional)
    • 2 tablespoons chopped fresh mint (optional)
    • 1/4 teaspoon cayenne pepper (optional)

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Fill a large pot with water and bring to the boil over high heat. Stir in the lentils, bay leaves and whole garlic cloves. Return to the boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
    2. Heat 1 tablespoon olive oil in a large pot over medium heat. Stir in chilli flakes, cinnamon, cumin and coriander and cook until fragrant. Add garlic, onion, celery, courgette, red and yellow peppers and squash; cook 3 or 4 minutes.
    3. Mix in the lentils, tomatoes, chickpeas and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yoghurt, some chopped mint, and a pinch of cayenne pepper.

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    Reviews (7)

    0

    This dish is really hearty and very filling. I didn't have any celery so I substituted it with leeks that needed using up and added celery seeds. I also didn't have chick peas so used butter beans instead. Absolutely lush. - 10 Apr 2016

    0

    Very enjoyable. - 07 Jan 2016

    CheffieMonster
    0

    Loved by all the family. - 03 Mar 2013

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