Moroccan Vegetable Stew

PREP 10 MIN
COOK  25 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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 12 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)

Methodbased on 2 servings
1

Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft. 

2

Add garlic and spice and cook for a further minute until fragrant.

3

Add carrot, red pepper, tomato and stock. Cook, covered, for 15 minutes until vegetables are tender.

4

Add chickpeas and cook for a further 5 minutes. Season to taste.

5

Divide between bowls and top with yogurt and coriander to serve. 

Nutritional Informationper serving

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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