Moroccan Vegetable and Chickpea Stew
Serves: 6 – 8
This stew isn’t likely from Morocco though who cares?
It is healthy, filling, tasty, full of pleasant heat and super simple to prep.
As a work lunch – something we had all last week – it ticks every box, served either hot or cold.
Add a dollop of yoghurt, coriander or a side of cous cous and the fact that this stew might not be strictly Moroccan really will be the last of your thoughts.
1 tbsp sunflower oil
1 medium onion, diced
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
2 cloves of garlic, minced
4 dates, pitted and chopped
2 medium carrots, chopped
1 large or 2 small sweet potatoes, peeled and chopped
2 x 400gm cans crushed tomatoes
3 cups vegetable stock
1 yellow pepper, stemmed and chopped
2 cans cooked chickpeas
Salt and freshly ground pepper to taste
A few handfuls of baby spinach
Chopped flat leaf parsley/coriander
Finely grated lemon zest
Extra virgin olive oil
Cooked brown rice/quinoa/couscous
- Heat the oil in a large, heavy pan over a medium heat. Add the onions, lower the heat and cook until soft. Add the cinnamon, cumin, coriander and a few pinches of chilli flakes. Cook slowly until the onions are soft.
- Add the garlic and cook until fragrant: a minute or to. Add the chopped dates, carrots, sweet potatoes and season with salt and pepper. Stirring, add the tomatoes and then the stock.
- Bring to a boil and simmer until the sweet potatoes are just tender: 10 – 12 minutes.
- Add the chopped peppers and chickpeas and stir. Season again and simmer until the sauce has reduced and thickened.
- Stir through the spinach, check the seasoning and serve.