Moroccan Vegetable Stew

This is the recipe I made for our delicious lunch on our Mini Retreat. Everyone loved it! Easy and simple to make.


  • 1 tbsp Coconut oil
  • 2 medium onion finely sliced
  • 2 large garlic cloves, peeled and finely sliced
  • A thumb of ginger, peeled and finely choped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • smoked paprika to taste
  • ½ tsp dried chilli flakes (optional)
  • 400g can of chopped tomatoes
  • 1 red pepper, deseeded and cut into chunks
  • 2 sweet potatoes
  • 1 small aubergine
  • 65g of apricot chopped or raisins
  • 400g can of chickpeas, drained and rinsed
  • 200g dried of lentils (green or split red lentils)
  • juice 1 large orange, plus peel, thickly sliced with a vegetable peeler
  • ½ small pack coriander, roughly chopped, to serve


  1. Heat the oil in a large flameproof casserole or saucepan and gently fry the onion for 10-15 mins until well softened, stirring occasionally. Add the garlic and ginger and cook for 2 mins more.
  2. Stir in the spices and cook for 2 mins, stirring occasionally. Add the chopped tomatoes, peppers, chickpeas, lentils, aubergine, sweet potatoes, orange peel and juice, and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart and lentils are cooked.
  3. Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and serve with brown or red rice.

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