Recipe 4: Moroccan Veggie Stew

Prep Time: 65 minutes
Yield: 2
List of Ingredients:
• ½ onion (finely sliced)
• 1 leek (trimmed and sliced)
• 1 garlic clove (finely sliced)
• 200g tomatoes (chopped)
• ½ yellow pepper (deseeded and cut in chunks)
• ½ red pepper (deseeded and cut into chunks)
• 185g sweet potatoes in chunks (peeled)
• ¼ pack coriander (chopped)
• ½ orange juice and peel
• 200 g chickpeas (drained and rinsed)
• 50 g lentils (dried and split)
• 25 g mixed nuts roughly chopped and toasted (pecans, hazelnuts, walnuts, Brazil nut)
• 1 tsp. coriander (ground) tsp. cumin (ground)
• ¼ tsp. chili flakes
• A pinch of cinnamon (ground)
• ½ tbsp. rapeseed oil
• Ground black pepper
• 200ml water
• Yogurt to serve
Preparation:
1. Heat oil in a saucepan, and gently fry leeks and onion for 10-15 minutes until soft. Add garlic and cook for 2 more minutes.
2. Stir in cumin, cinnamon, chili, and coriander. And cook for 2 minutes, stir frequently.
3. Season with black pepper.
4. Add peppers, lentils, chickpeas, tomatoes, orange juice and peel, sweet potatoes, and half the nuts.
5. Add water, let it simmer, and cook for 15 minutes until potatoes soften but do not break.
6. Serve and garnish with nuts, yogurt, and coriander.