Moroccan Vegetable Stew
4
Enjoy a taste of the Medina.
Low in fat
Recipe Key Facts
- Prep time: 8mins
- Cooking time: 32mins
Dairy free | Egg free | Shellfish free | Vegan | Vegetarian | Nut free*
Serves: 4
Calories: 401 Kcal per serving
Ingredients
Shopping List
- 1 small cauliflower, divided into florets
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- 2 x 400g (14oz) cans chopped tomatoes
- 1 red pepper, deseeded and thinly sliced
- 1 carrot, sliced
- 50g (1¾ oz) stoned prunes, halved
- 150ml (5fl oz) vegetable stock
- 1 cinnamon stick
- 175g (6oz) runner beans, cut diagonally
- 1 X 410g (14oz) can chickpeas, drained
- Salt and freshly ground black pepper
- 250g (9oz) couscous
- 2 tbsp fresh parsley, chopped
Method
- Heat the oil in a pan, add the onion and garlic and cook for 5 minutes.
- Stir in the spices and add in the tomatoes, red pepper, carrots, prunes and stock. Cover and cook for 15 minutes.
- Place the cauliflower florets to blanch in boiling water for 3 minutes and drain.
- Stir in the cauliflower florets, beans, chickpeas and seasoning and cook for a further 5 minutes.
- Make the couscous as per the pack instructions. Stir in the parsley and serve with the stew.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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