This warmly-spiced Moroccan stew recipe makes a wonderful plant-based dinner. It’s packed full of goodness with Hokkaido pumpkin, chickpeas, lentils and spinach.
Course
Main Course
Category
Moroccan
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories257kcal
AutorElle
Ingredients
1tablespoonextra-virgin olive oil
3small shallots,finely chopped
1/4small celery root,finely chopped (150 g piece)
1tablespoonfreshly peeled and grated ginger
50gred lentils
1teaspoonground coriander
1teaspoonground cumin
½teaspoonsmoked paprika
pinchof cayenne pepper
1x 400 g can organic chopped tomatoes
500mlvegetable broth
1large garlic clove,minced
1small Hokkaido pumpkin (ca. 800 g), seeded and cut into 1-1,5 cm dice
1x 400 g can organic chickpeas,drained and rinsed
100gspinach,stemmed and coarsely chopped
to serve:
handful almondslightly toasted and chopped
1small bunch fresh cilantrochopped
lemon wedgesfor serving
Method
In a large saucepan, heat the oil over medium heat. Gently fry the shallot, celery root, and ginger for 5 mins.
Add the lentils and spices (coriander, cumin, smoked paprika, cayenne) to the pan. Cook, stirring often, for 2 minutes.
Add the garlic, diced Hokkaido pumpkin, tomatoes and broth. Season with salt and pepper and simmer, partially covered with a lid, for 25 mins. Stirring occasionally.
Add the chickpeas and continue cooking for 5 minutes, or until pumpkin is cooked through. Add a little water to thin, if needed.
Stir in the spinach leaves, until wilted (1 minute). Taste, and adjust the seasoning.
Serve into bowls. Garnish with almonds sprinkled on top, plus fresh cilantro and wedges of lemon on the side. Enjoy!
Notes
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