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Spiced Moroccan Stew

Spiced Moroccan Stew

Spiced Moroccan Stew

with lentils, chickpeas and toasted baguette

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Tags:

Egg Free

•Veggie

•One Pot Wonder

Allergens:

Celery

•Wheat

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

1 pack(s)

Chickpeas

5 grams

Coriander

1 sachet(s)

Ras-el-Hanout

1 pack(s)

Chopped Tomato with Onion & Garlic

1 pack(s)

Tomato Paste

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

2 unit(s)

Baguette

(Contains: Wheat May be present: Milk, Soya)

75 grams

Yoghurt

(Contains: Milk)

1 sachet(s)

Harissa Paste

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3418 kJ

Energy (kcal)817 kcal

Fat12.7 g

of which saturates2.7 g

Carbohydrate121 g

of which sugars23.1 g

Dietary Fiber22.8 g

Protein35.5 g

Salt6.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Strainer

•Baking Tray

Cooking Steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Halve, peel and thinly slice the onion. Drain and rinse the chickpeas and lentils. Roughly chop the coriander (stalks and all)

Start the Stew

2

Heat a drizzle of oil in a large saucepan on medium-high heat, add the onion and fry until soft, 4-5 mins. Add the ras-el-hanout, season with salt and cook for 1 further min.

Add the Stock

3

Add the chopped tomatoes, tomato puree, harissa paste, 400ml water (double for 4p) and the stock powder. Stir together and bring to the boil.

Cook the Lentils

4

Add the lentils and chickpeas to the soup. Bring back up to the boil, then lower the heat and simmer for 15-20 mins. Stir occasionally to stop them from sticking to the bottom of the pan. Once the stew has reduced, season to taste with salt and pepper.

TIP: If the stew needs a little longer to reduce, that's fine.

Toast the Bread

5

Cut the baguette in half, pop on a baking tray cut-side up, drizzle with olive oil. Season with salt and pepper and and toast under your grill until golden, 8-10 mins.

Finish and Serve

6

Serve the spiced Moroccan stew in bowls with the coriander sprinkled over, a spoon of yoghurt on top and the baguette on the side. Enjoy!

Meal right image

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