This spiced moroccan stew is a wonderful vegetarian dish that is sure to warm your soul. The blend of spices and herbs makes for a very enjoyable and satisfying meal. The amount of spices can be adjusted to make a milder or spicier stew – do what suits you and your family best.
Make it your own by experimenting with different vegetables and seasoning. For a vegan, dairy-free and lactose-free dish, use coconut milk in place of the dairy milk. This dish is gluten-free and wheat-free if you choose a suitable stock cube.
This spiced moroccan stew is a great dish for batch cooking. Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Hope you enjoy!
1 tbsp sunflower oil
150g baby potatoes, halved or quartered
1 carrot, sliced into circles
½ onion, chopped
½ red pepper, chopped
2 garlic cloves, crushed
1 tbsp tomato puree
1 tsp oregano
1 tsp paprika
½ tsp cayenne pepper
¼ tsp all spice
400g tin of tomatoes
200ml vegetable stock
30g tinned black beans, drained and rinsed
2 tbsp sultanas
50g broccoli florets
1 tbsp cornflour
Salt and pepper
Rice, to serve
Heat the oil in a saucepan over a medium heat and cook the potato, carrot, onion, pepper and garlic for 5 minutes. Stir in the tomato puree, herbs and spices and cook for a further 5 minutes.
Add in the stock, tomatoes and beans, bring to the boil and allow to simmer for 20-30 minutes until the carrots and potatoes are tender.
Combine the cornflour with 3-4 tbsp milk to form a thick paste.
When the vegetables are cooked, stir in the milk and the cornflour mixture. Allow the stew to thicken and reheat. Season with salt and pepper and serve with rice.