RecipesVegetarian and Vegetables

Moroccan Seasonal Vegetable Stew Recipe

This is such a fragrantly flavoured dish, and creates a healthy and hearty stew.

Moroccan Seasonal Vegetable Stew Recipe
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Ingredients

For the recipe:
  • 3 small onions, cut into quarters
  • 1 tbsp olive oil
  • 2 tbsp Ras al Hanout
  • 1 small butternut squash, cut into 1 inch pieces
  • 4 carrots, cut into bite-sized pieces
  • 1 leek, cut into bite-sized pieces
  • 4 celery sticks or a fennel bulb, cut into 4 peices
  • 1 courgette, cut into large slices
  • 4 small potatoes, cut into quarters
  • Half head of cabbage, cut into wedges
  • 1 can (400g) pre-cooked chickpeas
  • 11/2 tsp dried coriander leaf
  • 4 medium sized tomatoes or 1 can whole tomatoes
  • 2 litres of boiling water and 3 tbs vegetable bouillon for stock
  • Steenbergs Pefect salt
  • Steenbergs Black Peppercorns

This is such a fragrantly flavoured dish, and creates a healthy and hearty stew. Experiment and add your favourite vegetables or the ‘awkward ones from a veg box that you are never sure quite what to do with!’

Method

01
Prepare vegetables as above
02
Saute the onions in the heated olive oil
03
Add the Ras al Hanout and continue to saute
04
Add all the other vegetables except the tomatoes, and cook until they start to slightly change their colour
05
Add the vegetable bouillon and water
06
Allow the water to come to the boil, and then lower the temperture to medium heat and continue to simmer until the vegetables are soft but still hold their shape (about 30 minutes)
07
Add the tomatoes and coriander, and continue cooking until they are warmed through
08
Add perfect salt and black pepper to taste
09
***Although I used the vegetables listed above, you can use any seasonal vegetables.