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.
- 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
- 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.
- 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.
- 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.
- Stir in the garlic with the spices and lemon rind and cook for another minute, stirring.
- 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.
- 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.
- 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.
- Divide the Moroccan chickpea and vegetable stew between bowls to serve.
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.