This stew can be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 3 days.

Ingredients

Serves:

  • 1 red onion
  • 1 potato (200g)
  • 3 carrots  (you need 200g)
  • ½ small head cauliflower (you need 200g florets)
  • 2 garlic cloves
  • 400g tin chickpeas (240g drained)
  • 1 lemon
  • 1 tablespoon rapeseed oil (15g)
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried red chilli flakes
  • 600ml vegetable stock (from 1 reduced salt stock cube)
  • 200g tin chopped tomatoes (or use ½ 400g tin)
  • 10g fresh coriander
  • salt (optional)  and freshly ground black pepper

Method

  1. Cut the onion in half, then peel and finely chop. Peel and dice the potato. Peel the carrots and cut into thin slices. Cut the cauliflower into small florets – you need 200g in total. Peel and crush the garlic.
  2. Drain the chickpeas in a colander in the sink and rinse under cold running water. Finely grate one teaspoon of the lemon rind, then cut the lemon in half and reserve to use later.
  3. Heat a wok or a frying pan with a lid over a medium to high heat. Add the oil and sauté the onion for 2-3 minutes until softened but not coloured.
  4. Stir in the garlic with the spices and lemon rind and cook for another minute, stirring.
  5. Stir in the potato, carrots and cauliflower and sauté for another 2-3 minutes. Pour in the stock and add the tomatoes, then bring to a simmer. Season lightly with a little salt (optional) and pepper to taste.
  6. Reduce the heat and add the chickpeas. Cover with a lid and simmer for 10 minutes until the vegetables are just tender when pierced with a knife and everything is piping hot.
  7. Strip off the leaves from the coriander and finely chop. Cut the lemon in half. Stir the coriander into the stew with enough of the lemon juice to taste. 
  8. Divide the Moroccan chickpea and vegetable stew between bowls to serve.

 
Prepare Ahead
This stew can be made in advance and put in an airtight container in the fridge within 2 hours of cooking for up to 3 days. Only reheat once, when ready to eat, in the microwave or in a saucepan over a gentle heat.