Recipe: Moroccan-Style Vegetable Stew with Chickpeas

Recipe: Moroccan-Style Vegetable Stew with Chickpeas

Recipe: Moroccan-Style Vegetable Stew with Chickpeas

Not only is the stew incredibly healthy, it is also packed with flavour and makes for a beautifully colourful plate of food. Vegetables tend to take a back seat in meals, with meat being the star of many dishes. We need to celebrate their wonderful and diverse flavours and this dish allows each flavour to shine. The protein-packed chickpeas make this meal hearty and filling so you won’t be digging in the biscuit jar a few hours later! Moroccan spices are some of my favourite blends; this recipe has warming cinnamon, fragrant cumin and mellow ground coriander. You can amp them up or tone them down to your liking, and throw in whatever veg you have in the fridge; there’s on need to follow this recipe to the letter.


2tbsp olive/groundnut oil

1 medium onion, small dice

3 tsp ground cinnamon

2 tsp ground cumin

2 tsp ground coriander

1tsp dried chilli

2 medium cloves of garlic, minced

4 dates, pitted and chopped

2 carrots, chopped (1/2″ pieces)

1 large sweet potatoes, peeled and chopped (1/2″ pieces)

400g chopped tomatoes

750ml vegetable stock

1 yellow pepper,  chopped (1/2″ pieces)

400g tin of cooked chickpeas

salt and black pepper

handful courgette, chopped (1/2″ pieces)

handful broccoli, broken into small florets

2 spring onions, chopped

handful sugar snap peas

to serve:

grated lemon zest

chopped parsley and basil

extra virgin olive oil

red or wild rice


Veg peelings

Veg peelings

Chopped greens

Chopped greens


– heat the olive oil in a large pot, then add the onions and sauté until soft

– add the spices and dried chilli, and cook until fragrant, then add the garlic for 1 min

– add the chopped dates, carrots and sweet potatoes, stir to coat in the spices, and season with salt and pepper

– add the tomatoes and stir to combine

– pour in the stock and bring to the boil

– simmer until the sweet potatoes are tender (about 10 minutes)

– meanwhile, cook the rice in a rice cooker or a pan according to packet instructions, and cook the quinoa in a separate pan (this should take around 20-25 minutes)

– add the yellow peppers, greens and chickpeas and stir to mix in

– season to taste and simmer for around 5 minutes, until all the vegetables are soft

– turn off the heat and leave with the lid on while the rice finishes cooking (it’s best not to serve this dish piping hot or you won’t taste the flavours so well)

– while the rice and quinoa finish cooking, zest a lemon and chop the fresh herbs

– when both the rice and quinoa are cooked, fluff up and combine with a fork, and season with plenty of salt and black pepper

– to serve, create a rice mix base, top with a ladle or 2 of the vegetable stew, and garnish with chopped herbs, lemon zest and a drizzle of olive oil.


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