Moroccan Stew

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Moroccan Stew
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Shallow Casserole
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Cast Iron Shallow Casserole
Ingredients
Method

Ingredients

Roasted Vegetables:
  • 1 eggplant
  • 1 cauliflower
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
Stew:
  • 20 g butter
  • 2 red onions
  • 3 garlic cloves
  • 20 g fresh ginger
  • 40 g tomato paste
  • 1 tsp cardamom
  • 1 tsp cumin
  • 1 tsp coriander
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • ½ tsp chili flakes
  • 1 cinnamon stick
  • ½ tsp salt
  • 3 bay leaves
  • 4 orange peels
  • 60 g walnuts
  • 6 dried apricots
  • 1 tbsp apple cider vinegar
  • 1 tbsp raw sugar
  • 400 g tomato passata
  • 500 ml vegetable stock
  • 1 dl beluga lentils (or red lentils)
  • 1 can chickpeas
  • 2 dl cooking cream
Mint Yogurt:
  • 200 g Greek yogurt
  • ½ lemon
  • 1 handful of fresh mint
  • 2 tbsp capers
  • Salt, pepper
Tummeric Rice:
  • 2 dl basmati rice
  • ½ tsp turmeric
  • 1 tsp apple cider vinegar
  • ½ tsp raw sugar
  • A pinch of salt
  • 4 dl water

  • Method

  • 1
    ROASTED VEGETABLES: Preheat the oven to 200°C (fan). Prepare a baking sheet. Wash and halve the eggplant, then slice it into strips. Cut the cauliflower into small florets. Toss the vegetables with smoked paprika and olive oil. Roast in the oven until crispy, about 30 minutes. Once done, set aside and prepare the stew.
  • 2
    PREPARE INGREDIENTS: Thinly slice the red onions. Finely grate garlic and ginger, mixing them with tomato paste in a bowl. Combine all spices, cinnamon stick, bay leaves, and 4 orange peels in a small bowl. Toast the walnuts in a hot pan until fragrant, then finely chop and mix with the apricots (chopped into small pieces). Rinse both the lentils and chickpeas in a sieve and place them in separate bowls. Prepare the vegetable stock.
  • 3
    COOK THE STEW: Melt the butter over medium heat in a large pot. Add the red onions and cook until soft and translucent. Increase the heat slightly and add the garlic, ginger, and tomato paste. Cook for 1–2 minutes, then add the bowl of spices. Cook for another 1–2 minutes until fragrant. Add the lentils and stir to coat them in the spices. Add the walnuts, apricots, tomato passata, stock, vinegar, and sugar. Mix well, bring to a boil, and simmer covered for 40 minutes, stirring occasionally to prevent sticking. After 40 minutes, add the chickpeas, roasted vegetables, and cream. Stir well and let simmer for another 10 minutes. Season to taste with salt, pepper, vinegar (for acidity), or sugar (for sweetness). While the stew simmers, prepare the mint yogurt and rice.
  • 4
    TURMERIC RICE: Place all ingredients in a saucepan and cook the rice according to package instructions.
  • 5
    MINT YOGURT: Mix the yogurt with the zest of half a lemon. Chop the mint and capers finely and stir them into the yogurt. Season to taste with salt and pepper.
  • 6
    SERVING: Serve the Moroccan stew with turmeric rice, topped with mint yogurt and optionally some pomegranate seeds. Add a side of flatbread to scoop up all the delicious sauce.