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Middle Eastern Recipes

Spiced Moroccan Stew

Spiced Moroccan Stew

Spiced Moroccan Stew

with Lentils, Chickpeas and Toasted Ciabatta

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.

Tags:

Veggie

•Spicy

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Chickpeas

1

Coriander**

½

Ground Cumin

1

Ras-el-Hanout

1

Smoked Paprika

1

Finely Chopped Tomatoes

30

Tomato Puree

1

Vegetable Stock Powder

100

Red Split Lentils

2

Plain Naans

75

Greek Style Natural Yoghurt**

Not included in your delivery

400

Water

Nutritional information

Energy (kcal)748 kcal

Energy (kJ)3129 kJ

Fat20 g

of which saturates4 g

Carbohydrate105 g

of which sugars23 g

Protein33 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Colander

•Knife

•Medium Saucepan

•Baking Tray

•Bowl

Instructions

Prep Time

1

Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all)

Start the Stew

2

Heat a splash 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, water (see ingredients for amount) and the vegetable stock paste. Stir together and bring to the boil.

Cook the Lentils

4

Add the red lentils and chickpeas to the soup. Bring back up to the boil, then lower the heat and simmer until the lentils are soft, 20-25 mins. Stir occasionally to stop them from sticking to the bottom of the pan. TIP: If the lentils need a little longer to cook, that's fine.

Toast the Ciabatta

5

Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, preheat your grill to high. Cut the ciabatta 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, 3-4 mins.

Finish and Serve

6

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

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