Moroccan Vegetable Stew

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Serves 4

olive oil, for frying
1 small onion, roughly chopped
1 teaspoon chopped garlic
2.5 ml dried coriander
2.5ml dried ginger
5ml dried chilli
50 g Moroccan harissa paste (I used the Spice and all things nice brand, available at Dischem)
1 small butternut, chopped (about 200grams)
1 large potato, chopped
1 red pepper, chopped
1 yellow pepper, chopped
4 baby marrows, chopped
2 baby gems, chopped
1 can diced tomatoes
half can water (add more if necessary)
1 can chickpeas, drained
handful green olives
15ml lemon juice
coriander, to serve

Gently fry the onion, garlic, and spices in olive oil.
Add the harissa paste, and fry for a further two minutes.
Now add the butternut, potato, peppers, marrows and gems, and fry for five minutes.
Add the can tomatoes, as well as half a can water, and cover.
Simmer for 30 minutes.
Check seasoning, and add salt and pepper.
Add the chickpeas, cover and simmer for a further 15 minutes, or until all the vegetables are cooked.
Add a handful of green olives, the lemon juice and some fresh coriander, and simmer for 5 more minutes.
Serve with couscous.

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2 Comments Add yours

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    1. Thanks so much! Always lovely to get some positive feedback! 🙂 🙂

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