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!'
Moroccan Seasonal Vegetable Stew
This is such a fragrantly flavoured dish, and creates a healthy and hearty stew. Experiment and add your favourite vegetables...
Ingredients
| 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 cabbage, cut into wedges | |
| 1 | can pre-cooked chickpeas |
| 11/2 tsp | dried coriander leaf |
| 4 | medium sized tomatoes or 1 can whole tomatoes |
| 2litres | of boiling water and 3 tbs vegetable bouillon for stock |
| Steenbergs Pefect salt | |
| Steenbergs Black Peppercorns | |
| Although I used the vegetables listed above, you can use any seasonal vegetables. |
Method
- Prepare vegetables as above
- Saute the onions in the heated olive oil
- Add the Ras al Hanout and continue to saute
- Add all the other vegetables except the tomatoes, and cook until they start to slightly change their colour
- Add the vegetable bouillon and water
- 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)
- Add the tomatoes and coriander, and continue cooking until they are warmed through
- Add perfect salt and black pepper to taste
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