20 minute Moroccan stew

The perfect mid-week recipe

We are thrilled to introduce you to Jo, our wonderful guest recipe blogger. Jo lives in the beautiful Cambridgeshire countryside, and is a serious talent in the kitchen. After becoming vegetarian, and subsequently vegan, Jo discovered a love of cooking, and a real passion for food. Jo will be sharing some of her favourite recipes with us, starting with a mouth-watering Moroccan Stew.

Ready in just 20 minutes, this is the perfect meal for those busy weeknights, when time is limited.

Vegan Moroccan Stew-

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients: (serves 4)

2tsp olive oil

1 courgette, diced

3 spring onions

1 medium sized carrot, grated

70g sultanas

1/4 tsp allspice

1 tsp ground cumin

1 tin chickpeas

1 tin chopped tomatoes

Dash of hot sauce (I used Sriracha)

Couscous to serve

Coriander and spring onions to garnish

Method:

Heat the olive oil in a large pan, add the diced courgette and cook, stirring regularly for five minutes.

Add the grated carrot, sultanas, spring onions, allspice and cumin. Cook for a further two minutes.

Stir in the chickpeas, chopped tomatoes and hot sauce, and gently simmer for five minutes.

Serve over couscous and garnish with coriander and spring onions

This is a deliciously spicy stew with a lovely added sweetness from the sultanas. You can mix it up and add different vegetables of your choice - perfect for using up the hangers-on in that bottom drawer of the fridge!

Let us know if you give this recipe a go -