Moroccan Veggie Stew by Jo Pratt

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This Moroccan Veggie Stew recipe is perfect for vegetarians, vegans, kids who are back at school and more than perfect for parents who are not enjoying being back in a routine post the summer holidays. Arghhh!

This Moroccan veggie stew is easy to prepare, oozes with flavour and goodness, and goes really well with couscous a dollop of hummus, and some veggie sticks on the side.

Prep: 10 minutes
Cooking time: 1 hour
Serves: 4

  • 3 tbsp olive oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon ground ginger
  • pinch cayenne pepper
  • 2 carrots, peeled and thickly sliced
  • 500g peeled and chopped butternut squash
  • 1 x 400g chopped tomatoes
  • 1 x 400g chickpeas, drained
  • 100g dried apricots, roughly chopped
  • Juice of ½ lemon

To serve:

  • Couscous
  • Hummus (why not make your own…see the easy recipe below…)
  • Raw veggie sticks

Heat the oil in a large casserole pan or saucepan over a low-medium heat. Add the onion and cook for 10 minutes until the onion is soft. Stir in the garlic and all the dried spices (cinnamon, turmeric, cumin, paprika, ginger and cayenne pepper), then cook for a further 1 minute.

Stir in the carrots and squash then add the tinned tomatoes. Half fill the tin with water and swirl it around to pick up all of the tomato juices. Add this to the pan along with the chickpeas and apricots.

Bring to a simmer, cover the pan with a lid and cook on a low heat for 45 minutes, stirring a couple of times throughout. Finish off by squeezing in the lemon juice and season with a pinch of salt.

Serve straight way or set to one side and reheat gently when needed.

Simple Hummus

  • 1 x 400g tin of chickpeas
  • 1 clove garlic
  • Juice of ½ lemon
  • 100g tahini
  • 1 tbsp olive oil
  • Pinch of paprika
  • Salt

Drain the chickpeas and keep all the water from the tin.

Put the chickpeas, garlic, lemon juice, tahini, 125ml of the chickpea water and a good pinch of salt into a food processor. Blend for a few minutes until lovely and smooth. Check the seasoning and add a pinch of salt to taste. If it looks too thick, add more of the chickpea water.

To serve, swirl the hummus onto a serving dish. Drizzle over the olive oil and garnish with the paprika.

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