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Love Your Leftovers: Meaty Moroccan Stew

Meaty Moroccan Stew
Serves 8
This is a gently spiced but not at all hot stew that is bursting with flavour and is great for introducing little ones to bold new flavours.
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Prep Time
10 hr
Cook Time
40 hr
Total Time
50 hr
Prep Time
10 hr
Cook Time
40 hr
Total Time
50 hr
53 calories
6 g
4 g
3 g
1 g
1 g
118 g
522 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
118g
Servings
8
Amount Per Serving
Calories 53
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 4mg
1%
Sodium 522mg
22%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
12%
Vitamin C
18%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tbsp olive oil
  2. 15g butter
  3. 2 onions, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 1 tin of chickpeas (400g), drained and rinsed
  6. 1 tin of chopped tomatoes (400g)
  7. ¼ tsp freshly ground black pepper
  8. 1 tsp ground turmeric
  9. 1 tsp ground cinnamon
  10. 1 tsp paprika
  11. ½ tsp ground ginger
  12. juice of 1 lemon (or lime)
  13. 450ml vegetable or chicken stock (plus more if needed)
  14. 1tsp salt (or to taste)
  15. 1 large bunch of fresh coriander or parsley, finely chopped (plus some to serve)
  16. 2 tsp mint, dried
  17. Pinch cayenne pepper
  18. Leftover roast lamb, chicken or beef
Instructions
  1. Heat the butter and oil mixture in a large saucepan. Add the onion and gently fry for at least 10 minutes until beginning to soften and take on some colour. Add the garlic and give it a good stir.
  2. Add the drained chickpeas and chopped tomatoes and stir. Add the pepper, turmeric, ginger, cinnamon and the lemon juice (but not the salt).
  3. Add the stock and a ½ teaspoon of salt. Bring to the boil and then simmer for about 20 to 30 minutes, until the liquid has reduced but not dried out completely. Top up with more liquid if necessary.
  4. About 10 minutes before the end, add the chopped coriander and parsley, 1 teaspoon of dried mint, paprika and cayenne.
  5. About 5 minutes before the end, add the leftover roast lamb.
  6. Sprinkle over with chopped herbs and serve with rice or couscous.
Notes
  1. For a more complete one-pot dinner, add more vegetables such as red peppers or cooked potatoes.
Adapted from The Guardian
beta
calories
53
fat
3g
protein
1g
carbs
6g
more
Adapted from The Guardian
Make Food http://make-food.org/

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