Morrocan Stew

Inspired by the Happy Pears harira soup, I think this dish is actually more of a rocking dinner. It is so hearty and meaty (without the meat) it is particularly suited to the colder months but good as a healthy lunch when the sun is up too. It is loaded with fiber and protein to keep you feeling full until your next meal.

I like to serve this with some baked naan bread or wholemeal pittas and some sliced avocado on the side.

The Start

  • 1 -2 onions
  • 5 cloves of garlic
  • 5 carrots
  • 2 tablespoons oil
  • 2 teaspoons salt

Peel and finely dice the onion and garlic. Finely slice the carrots. Pour the oil into a large family-size pan and place on medium heat. Add the onion, garlic, carrots, and salt and stir. Cover with a lid, then turn the heat to low and cook gently for 15 minutes, stirring occasionally, until the onions are soft and translucent.

The Middle

  • 1 x 400g tin of organic chickpeas (Bunalun brand rocks!)
  • 200g lentils (any colour) or sometimes I use yellow split peas for a crunchier bite
  • 100g brown basmati rice
  • 1 x 400g tin of chopped tomatoes
  • 1 teaspoon lemon zest
  • Juice of 1 a lemon

Drain and rinse the chickpeas and add to the pan with the lentils, rice, tomatoes, lemon zest and lemon juice.

The Finish

  • 1⁄2 teaspoon ground cinnamon
  • 2 teaspoons paprika
  • 1⁄2 teaspoon ground turmeric
  • 1⁄4 teaspoon chilli powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1.75 litres vegetable stock or water
  • A good handful of chopped coriander

Add all the spices and pour in the stock/water, turn the heat to high, bring to the boil, stirring a few times, then reduce the heat to a simmer for 25-30 minutes.

Taste to make sure the lentils and rice are properly cooked. If they are not, let the soup simmer for a bit longer until they are done.

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