Moroccan Vegetable and Chickpea Stew

• 3 tbspolive oil
• 2onions, chopped
• 2red peppers, cut into chunks
• 4garlic cloves, crushed
• 3 tbspras el hanout
• 1 tspground cinnamon
• 2 tbsptomato puree
• 800 gpeeled, deseeded butternut squash, cut into 3 cm chunks
• 2 x 400gtins chopped tomatoes
• 600mlvegetable stock
• 3 x 400gtins chickpeas, drained and rinsed
• 100gdried apricots, halved
• 600 gcourgettes, cut into thick half-moons
• 30 gpreserved lemon rind, pulp discarded, finely chopped
• 30 gcoriander, stalks finely chopped and leaves torn
• fine salt
• black pepper
• 400gcouscous (50g a head)
• 2 tbspharissa paste, for anyone who wants heat (optional)

Method

1. 1Heat the olive oil in your largest pan over a medium heat. Cook the onions and peppers with a pinch of salt for 10 minutes until soft and the onions are golden at the edges.
2. 2Stir in the chopped coriander stalks, garlic, ras el hanout, cinnamon and tomato puree for 2 minutes until the spices smell warm and the puree darkens a shade.
3. 3Add the squash, tomatoes, stock, chickpeas and apricots. Taste the liquid before adding salt. Bring to a simmer and cook with the lid on for 15 minutes until the squash is starting to soften at the edges.
4. 4Add the courgettes and preserved lemon and simmer with the lid off for 12 minutes until the squash is tender all the way through, the courgettes are soft and the sauce has thickened. Squash cut too small turns to mush here, so keep the chunks big.
5. 5Stir in most of the torn coriander leaves and taste. The apricots are sweet and the preserved lemon is salty and sharp, so add salt and pepper until it tastes bright rather than sweet.
6. 6The 400 g dry couscous serves all eight portions. Prepare 50 g per person eating tonight, using the boiling water amount and standing time on the packet, then fluff with a fork.
7. 7Serve the stew over the couscous with the remaining torn coriander scattered over, and harissa on the side for anyone who wants heat.
8. 8Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob with a splash of water until piping hot, with fresh couscous on the night.

Per serving

kcal

516

protein

18.7g

fibre

16.2g

carbs

91.5g

fat

8.3g