Moroccan Vegetable Stew Recipe

Ingredients :

Serves 4

• 15oz / 425g canned chickpeas

• 4 tomatoes, peeled and seeded

• 3 cups vegetable stock

• 1 onion, peeled and sliced

• 2 carrots, peeled and sliced diagonally

• 1 tbsp chopped fresh cilantro

• salt

• 6oz / 175g zucchini, sliced

• 1 small turnip, peeled and cubed

• ½ tsp ground turmeric

• ¼ tsp ground ginger

• ¼ tsp ground cinnamon

• 1½ cups couscous

• fresh cilantro sprigs, to garnish

Method :

1. Drain the chickpeas, rinse under cold running water and set aside. Coarsely chop the tomatoes and set aside half. the remainder in a blender or food processor and process until a smooth puree forms. Transfer to a large pan and add 1¾ cups of the vegetable stock. Bring to a boil, the-reduce the heat, and add the onion, carrots, chopped fresh cilantro, and salt to taste. Let simmer, stirring occasionally, for 10 minutes.

2. Stir in the zucchini, turnip, turmeric, ginger, and cinnamon. Partially cover and simmer for an additional 30 minutes Stir in the reserved chickpeas and let simmer for a few more minutes.

3. Meanwhile, bring the remaining vegetable stock to the boil in a heavy-bottom pan. Add a pinch of salt, then sprinkle in the couscous, stirring constantly. Remove the pan from the heat, cover with a tight-fitting lid and let stand for 5 minutes. Fluff up the couscous with a fork at transfer to 4 large serving plates.

4. Top with the vegetables and their stock, garnish with a sprigs of fresh cilantro, and serve immediately.

Nutritional Facts :

Calories: 299

Fat: 4g

Saturated Fat: 0.8g

Salt: 0.7g