MO­ROC­CAN CHICK­PEA STEW

YOURS (UK) - - Inspiring You -

SERVES: 4 PREP: 15 MINS COOK: 40 MINS

1 tbsp olive oil

1 large red onion, thinly sliced

3 cloves of gar­lic crushed

1 fresh red chilli, finely chopped

2 tbsp Mo­roc­can sea­son­ing

1 pinch of saf­fron threads

1 tbsp honey

400g can tinned toma­toes

750ml (1¼ pt) gluten-free veg­etable stock

2 x 400g tin of chick­peas, drained 1 large car­rot, halved, sliced thickly ½ cauliflower, cut into flo­rets 250g (9oz) but­ter­nut squash, peeled and cubed

1 tbsp Greek yo­gurt

Hand­ful of flat pars­ley leaves, chopped

1. Heat the oil in a flame­proof casse­role dish or saucepan and gen­tly fry the onion un­til soft. Add the gar­lic and chilli and cook for 2 more mins.

2. Stir in the sea­son­ing, saf­fron and honey.

3. Add the tinned toma­toes and stock, fol­lowed by the chick­peas, car­rot, cauliflower and but­ter­nut squash. Bring to the boil and leave to sim­mer for 30 mins or un­til liq­uid has re­duced and thick­ened. Sea­son to taste.

4. Serve with a dol­lop of yo­gurt and scat­tered pars­ley leaves.

Per serv­ing: 303 cals, 5g fat (1g sat fat), 20g sugar, 2g salt

Bauer Books,Photo: Bauer Pho­to­graphic

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