Moroccan vegetable stew
Exotic flavours for a satisfying and hearty meal
- 35 minutes
- Serves 4
- 3.5 of 5 a day
- Kcal528
- Fat9.2g
- Salt0.2g
- Sugar11g
Recipe by: Zoe Griffiths
| | Registered nutritionist
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 3 medium carrots, diced
- 1 large courgette, diced
- 400g can chickpeas, drained and rinsed
- 400g can chopped tomatoes
- 1½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- 1½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 700ml boiling water
- 350g couscous
Method
- Heat the oil in a large non-stick pan over a medium-high heat.
- Add the onion and crushed garlic and cook for 2 minutes, stirring occasionally.
- Add the rest of the ingredients except for the couscous and stir. Turn the heat to high and bring to the boil.
- Put a lid on the pan and simmer for 20 minutes, stirring occasionally, until the carrots are cooked.
- Meanwhile, make the couscous according to packet instructions.
- Serve with the couscous immediately.
Top tip: Include a variety of your favourite vegetables. They all count towards your 5 A DAY and ensures you get a range of nutrients.
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