Moroccan Vegetable Stew
PREP 10 MIN•COOK 25 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
2 tsp olive oil
1 red onion diced
1 garlic clove finely grated
2 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric) or to taste
2 carrots (medium) thickly sliced diagonally
1 red pepper deseeded & sliced
1 medium tomato diced
1 1⁄2 cups (375ml) vegetable stock
2 tins of chickpeas (400g tins) drained & rinsed
salt & pepper, to taste
2 tbs Greek yogurt (or dairy-free alternative)
4 sprigs of fresh coriander leaves picked (optional)
Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft.
Add garlic and spice and cook for a further minute until fragrant.
Add carrot, red pepper, tomato and stock. Cook, covered, for 15 minutes until vegetables are tender.
Add chickpeas and cook for a further 5 minutes. Season to taste.
Divide between bowls and top with yogurt and coriander to serve.
Energy (kJ)
1725 kJ / 412 cals
Protein
19.6 g
Fat
12.8 g
Sat. Fat
2.7 g
Carbs
43.3 g
Sugar
12 g
Fiber
17 g
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