Happy New Year! Whilst some feel the need to turn over a new leaf on New Years Day I just wanted to hibernate and eat comfort food. I really needed a wintry and warming stew, this has become my go to favourite for a vegan meal. Kids seem to love it as well with lots of couscous. If you are gluten free it tastes delicious with no accompaniment.
I smother mine in lots of harissa paste to make my eyes water from the heat!
1 onion – roughly chopped
1 tbsp olive oil
2 garlic cloves – finely chopped
1 dsp ground cumin
1 dsp ground coriander
1 tsp ras el hanout (this is a moroccan spice mix that can vary in ingredients and heat so be careful!)
3 preserved lemons – drained and finely chopped
2 tbsp sultanas
2 tbsp pitted black olives – quartered
1 can chickpeas – drained
1/2 cup passata
1 cup vegetable stock
1/2 small bunch of flat leaf parsley – roughly chopped
3 large carrots – cut into thin slices lengthways
2 large sweet potatoes – peeled, halved and sliced lengthways
1 large potoato – peeled, halved and sliced lenthways
Preheat the oven to 180c
You’ll need an ovenproof pan with a lid. Fry the onions in olive oil until soft, add the garlic and cook for another minute. Add the cumin, coriander and ras el hanout and cook for a further 2 minutes.
Add the lemons, olives, chickpeas, passata and parsley and simmer for 5 minutes adding salt and pepper.
Turn the hob off and mound the chickpeas into a pile in the middle. Arrange the carrots over the chickpeas, then the sweet potato and lastly the potato. Pour over the hot stock, place the lid on the pot and bake in the oven for 30 minutes or until the vegetables are tender.
When you serve it may feel like there is a lot of liquid but don’t worry, the cous cous will soak it up.
I hope you enjoy this delicious stew as much as we do!