North African Stew with Tomato and Spices

By Freshandhealthy1234

Suitable for Vegetarians and Vegans, Gluten Free, Dairy Free

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Rate this recipe 2.9/5 (163 Votes)

North African Stew with Tomato and Spices

1 Picture

Moroccan biscuits

Baobab drink (Bouye drink)

Ingredients

2 -3 tbsp olive oil
1 large onion
diced
2 garlic gloves
crushed
1 tsp ground tumeric
1 tsp ground cumin
1 tsp ground cinammon
1cm piece fresh root ginger
grated
Pinch saffron fronds
200g brown lentils
washed and drained
400g can chickpeas
2 x 400g cans chopped tomatoes
700ml vegetable stock
Large bunch of fresh coriander
chopped
Large bunch of fresh parsley
chopped
Fresh lemon juice
Sea salt
black pepper for seasoning

Details

servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Prepare: Chop onions, crush garlic, measure spices, grate ginger, measure lentils, make up stock, chop fresh herbs

Step 2

In a saucepan or stew utensil, heat the oil. Then add onion and garlic with the spices, ginger and saffron and cook gently for 2 minutes until the onion has softened

Step 3

Add the lentils and chickpeas and stir so coated with the spice mixture. Pour in the tomatoes and stock. Bring to a boil and then cool slightly and simmer for 20 minutes. The stew should be covered

Step 4

After 20 minutes, test the lentils to see if yet cooked and quite soft. If not yet soft, continue cooking until happy with consistency.

Step 5

When satisfied lentils are cooked, remove the stew from the gas and allow to cool. After two minutes, stir in the freshly chopped herbs.

Step 6

Taste the stew and season with salt, black pepper and lemon juice until satisfied.

For meat-eaters, add 500g cooked lamb to the stew at the same time as the lentils and chickpeas.

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