Moroccan vegetable stew

• Vegetarian
• Gluten free

• Produce

  • 1 400g can Chickpeas
  • 1/2 tsp Chilli flakes, Dried
  • 2 tsp Coriander, ground
  • 1/2 small pack Coriander
  • 2 Garlic cloves, large
  • 2 Leeks, thin
  • 1 Onion, medium
  • 100 g Split red lentils, dried
  • 375 g Sweet potatoes
  • 1 400g can Tomatoes

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Pepper, yellow
  • 1 Red pepper

• Oils & Vinegars

  • 1 tbsp Rapeseed oil rapeseed oil if you want

• Nuts & Seeds

  • 2 tsp Cumin, ground
  • 50 g Nuts, mixed

• Drinks

  • 1 Juice

• Dairy

  • 1 Bio-yogurt, full-fat natural

Found on bbcgoodfood.com

Description

Ingredients

• 1 tbsp cold-pressed rapeseed oil Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
• 1 medium onion, peeled and finely sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 2 thin leeks, trimmed and cut into thick slices Leek lee-kLike 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 potato sweet po-tate-toeSweet 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 or-ange One of the best-known citrus fruits, oranges arent 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)

Directions

• 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.
• 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.
• 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.

Nutrition