North African Veggie Stew

Charmaine Lu -
  • 1 tbsp oil
  • 1 sliced onion
  • 2 sliced leeks
  • 2 sliced garlic cloves
  • 2 tsp each ground coriander and cumin
  • ½ tsp chilli flakes
  • ¼ tsp cinnamon
  • 400g tin of chopped tomatoes
  • 1 red and 1 yellow pepper, cut into chunks
  • 400g tin of chickpeas, drained
  • 100g dried red lentils
  • 350g chopped sweet potato
  • 1 orange, juice and 1 slice of peel
  • 50g mixed nuts, toasted and chopped
  • ½ pack of coriander, chopped
  • Heat the oil in a casserole and gently fry the leeks and onion for 10 mins to soften. Add the garlic and fry for 2 mins more.
  • Stir in the cumin, coriander, chilli and cinnamon. Cook for a couple of minutes, then add the tomatoes, peppers, lentils, chickpeas, sweet potato, orange peel and juice, half the nuts and 400ml water, along with plenty of seasoning. Simmer for 15 mins, and stir occasionally until the potatoes have softened. Serve with a scattering of more nuts and the coriander, and a dollop of yoghurt if you fancy.
35 mins
4 serving