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Moroccan Slow Cooked Stew
Over a year ago
2,116 views
Cook: 120 mins
Ingredients
- 1 onion chopped
- 1 butternut squash deseeded peeled and cubed
- 4 Carrots cut in chunks
- 400g Tinned tomatoes
- 2 garlic cloves. crushed
- 1 tsp Chilli Flakes
- ½ tsp cumin - ground
- a pinch salt and pepper
- 1 tbsp tomato puree
- 1 tsp olive oil to fry
- 400g tin chickpeas. rinsed and drained
- ½ tsp Cinnamon
- 250ml vegetable stock
Accompaniment
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Method
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1
1. Heat oil in pan and fry onions for a couple of minutes.
2. Add rest of ingredients, bring to the boil then reduce heat and simmer on a very low heat with lid on for approx 1 hour.
Note - very nice served with cous cous made with chicken or veg stock with some raisins added
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