Moroccan vegetable stew

Name: Moroccan vegetable stew
Cook time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 2 large red onions, cut into wedges; 1/2 tbsp sea salt; 4 peeled carrots, cut into sticks; 8 celery sticks, cut into sticks; 2 red capsicums, cut into strips; 2 cups fresh vegetable stock; 1 3/4 cups vine-ripened tomatoes, peeled, seeded and roughly chopped; 400g canned chickpeas, rinsed well; 2 1/2 tbsp honey; 3 tbsp lemon juice; 1/2 cup Ligurian olives; 1/4 cup parsley leaves; 1/4 cup coriander leaves; steamed couscous, to serve

July 2, 2014

The chermoula gives this lovely stew a spicy lift and paired with cous cous makes a satisfying meal.William Meppem

easyTime:30 mins - 1 hourServes:4

Warm up your sense of adventure with this leisurely vegetable stew using a classic North African spice mix. For non-vegetarians, you can add sauteed chicken or lamb dice. Alternatively, dates, dried apricots or almonds are also a nice addition.

Ingredients

2 tbsp olive oil
2 large red onions, cut into wedges
1/2 tbsp sea salt
4 peeled carrots, cut into sticks
8 celery sticks, cut into sticks
2 red capsicums, cut into strips
2 cups fresh vegetable stock
1 3/4 cups vine-ripened tomatoes, peeled, seeded and roughly chopped
400g canned chickpeas, rinsed well
2 1/2 tbsp honey
3 tbsp lemon juice
1/2 cup Ligurian olives
1/4 cup parsley leaves
1/4 cup coriander leaves
steamed couscous, to serve

For chermoula

1 tsp garlic, chopped
1/4 cup flat leaf parsley leaves
1/4 cup coriander leaves
1/2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/2 tsp ground sweet paprika
1/2 tsp ground turmeric
pinch of ground chilli powder
1/2 cup extra virgin olive oil
1/4 tsp sea salt

Method

Process all chermoula ingredients in a blender until a paste is formed.
Heat oil in a large heavy-based saucepan over medium heat. Add onions and salt, cook until slightly softened. Add chermoula paste and cook, stirring, for 2 minutes or until spices are fragrant and fried off.
Add carrots, celery, capsicum, stock and tomatoes and cook, covered, over low heat for 20 minutes. Stir in chickpeas and cook, covered, for a further 25 minutes or until vegetables are tender.
Stir in honey, lemon juice and olives, Garnish with parsley and coriander leaves and serve with steamed couscous.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.