Moroccan Vegetable Stew

Moroccan Vegetable Stew

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5


Serves: 4-6

Cooking time: 1 hour 30 minutes 


  • 3 tbsp vegetable oil
  • 1 medium onion
  • 2 medium leeks
  • 2 large cloves garlic
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 1 tsp ground cinnamon
  • 400g tin chopped tomatoes
  • 1 tin chickpeas, drained
  • 100g dried split red lentils
  • 400g sweet potatoes, peeled and cut into 1cm chunks
  • 2 red peppers, deseeded and cut into 2cm chunks
  • 400ml hot vegetable stock
  • Orange peel from 1 orange, thick slices with a vegetable peeler 

To Garnish

  • Fresh coriander, roughly chopped 


  • Food Processor with thick slicing disc
  • Stir tool
  • Stir assist clip


1. Prepare the onions, leeks and garlic by slicing them with the food processor and thick slicing disc.

2. Prepare the sweet potatoes, peppers and orange peel and set aside for later.

3. Attach the stir tool, and stir assist clip to the Cooking Chef bowl and set the temperature to 120c, stir setting to 4 and add the oil.

4. When set temperature is reached, the screen will display “Cooking’. Add onions, leeks, garlic and dried spices. Set timer for 10 minutes. Put splashguard on.

5. Then add the tomatoes, lentils, sweet potatoes, chickpeas, peppers, orange peel and stock. Reduce temperature to 98c, stir setting 3 and set timer for 60 mins. After this time, check the sweet potato is cooked through, if necessary cook for a little longer.

6. Remove from bowl, discard the orange peel. Garnish with fresh coriander. Serve with couscous salad.

Post a comment

Star Ratings