Moroccan Vegetable Stew

This stew was even better the next day for lunch, making it perfect for meal prep.  The combination of warming spices, sweet potato and chickpeas made it one of those meals that feels like a hug in a bowl.

Serves 4-6

Prep time: 15 minutes

Cook 35-40 Minutes

Ingredients: 

• 1 tbsp olive oil
• 1 large onion diced
• 3 cloves garlic crushed
• 1 tsp fresh ginger grated
• 2 carrots sliced
• 1 sweet potato, peeled and cubed
• 1/2 butternut squash, peeled and cubed
• 1 red pepper chopped
• 1 x 400g tin chickpeas, drained and rinsed 
• 1 x 400g tin chopped tomatoes
• 500ml vegetable stock
• 2 handfuls spinach, added near end
• juice 1/2 lemon
• 2 tsp ground Cumin
• 2 tsp ground coriander
• 1 tsp smocked paprika
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• 1/4 -1/2 tsp chilli flakes (optional)
• Black pepper
• 2 tbsp chopped raisins or dried apricots

Serve with couscous, rice or warn flat breads

Method

1. Heat the oil in a large saucepan and gently fry onions until soft.
2. Add garlic, ginger, and all spices, cook for 1 minute until fragrant.
3. Stir in Carrots, sweet potato, squash, an pepper.
4. Add chopped tomatoes, stock, chickpeas and dried fruit.
5. Bring to the boil, then reduce the heat to a simmer.  cover and cook for 30 minutes, or until vegetable are tender. 
6. Stir in spinach, and a squeeze of lemon, allow spinach to wilt.
7. Season to taste

 Delicious with a dollop of dairy free Greek style yogurt, fresh coriander, wedge of lemon.