A hint of Morocco in a stew

Perfect comfort food, free from oils and processed foods. This dish can be enjoyed in both cold and warmer days.

Time: about 40 minutes

Type: Main dish

Difficulty: 1 pan

Serves: 4 portions

What you need:

1 large onion, chopped

2 garlic cloves, finely chopped

1 tsp ginger puree

1 aubergine, chopped into small pieces

1 courgette, chopped into small pieces

1 large sweet potato, peeled and chopped into small pieces

1 tsp each of: ground cumin, ground coriander, smoked paprika

1/4 tsp turmeric

1 can of chickpeas, drained and rinsed

1 can chopped tomatoes

water/ vegetable stock

2 tbsp lemon juice

2 tbsp fresh parsley, chopped

2 tbsp soya sauce

salt to taste

flaked almonds to garnish

boiled bulgur to serve

Directions:

Start by prepping all the vegetables;

In a large pan, water-fry the onion and garlic in about 2 tbsp of water for about 3 minutes over low heat until soft;

Add chopped sweet potatoes, aubergine and courgette and mix;

Add cumin, turmeric, coriander, ginger, paprika and soya sauce, mix well and let it cook over low heat for about 5 minutes;

Add chopped tomatoes and chickpeas and mix;

Add enough water/ vegetable stock to just about cover all the vegetables; let it simmer over low heat for about 15 minutes;

Add lemon juice and chopped parsley, mix well and let it cook for another 5 minutes; add salt to taste;

Once ready, serve over cooked bulgur (or rice, for example), with some flaked almonds on top.