A Moroccan stew, full of vegetables perfect with couscous
4 People
10 minutes
35 minutes
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Saucepan
- Can opener
- Measuring spoons
- Stirring spoon
Ingredients
- 3 red onions, cut into wedge shapes
- 4 carrots, cut into bite-size pieces
- 4 small parsnips, cut into bite-size pieces
- 2 red peppers, deseeded and sliced
- 400g can chopped tomatoes (keep the can and fill with water)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp mild chilli powder
- 2 tbsp olive oil
- 2 tsp honey
- 2 small handfuls dried apricots, chop in half
- Black pepper to season
Simple steps
- Heat the oven to 200C (180C if fan oven) / Gas Mark 6
- Put the chopped parsnips, carrots, peppers and onions onto a baking tray and drizzle with half of the olive oil
- Season the vegetables with black pepper
- Roast for 30 minutes until the vegetables soften and start to brown
- Using the rest of the oil in the saucepan cook the spices gently for a minute
- Add the tomatoes, using the empty can fill with water and add to the saucepan
- Add the apricots and honey
- Simmer gently for 5 minutes until the sauce starts to thicken
- Add the roasted vegetables and season with black pepper to taste
Perfect served with couscous, rice, or on top of a jacket potato
Nutrition
Calories: 272
Protein: 7g
Fat: 8g
Saturated fat: 1g
Carbohydrates: 45g
Sugars: 32g
Salt: 35mg
Dietary fibre: 0g
Allergen information
- Sulphur Dioxide
