This is perfect winter warming comfort food. Curl up on the sofa with your favourite movie and a bowl of this super-easy vegan Moroccan stew.
1 tbsp vegetable oil or light olive oil
1 medium red onion, peeled and chopped
4 baby potatoes, skin on, halved
1 red pepper, sliced
1 sweet potato, peeled and cut into bite size chunks
2 cloves of garlic, crushed
2 heaped tsp ground coriander2 tsp cumin
1/2 tsp dried chilli flakes
1/2 tsp ground cinnamon
400g tinned tomatoes
100ml vegetable stock
400g tinned chickpeas, drained
6 small dried apricots
juice of half a lemon
handful of fresh chopped coriander
unsweetened soya yogurt
2 tsp dried mint
1 tbsp flaked almonds, toasted
Heat the oil in a large saucepan and fry the onion and red pepper until soft and translucent. Turn the heat down and fry the garlic taking care not to burn.
Stir in the ground coriander, cumin, cinnamon and chilli flakes. Add the ground black pepper and salt. This is your ‘flavour bomb’ and should look like a slightly lumpy paste.
To your bomb add the tinned tomatoes, chickpeas, potatoes, sweet potatoes and apricots. Then top up with the stock and leave to simmer for 15 minutes until the potatoes and sweet potatoes are soft but not mushy.
Meanwhile make the yogurt topping – add the dried mint, some of the fresh coriander, squeeze of lemon juice to your yogurt. Mix well.
When the stew is ready, season to taste with a little lemon juice and black pepper. Serve with rice, cous-cous or a simple hunk of crusty bread. Top with the yogurt, almonds and remaining fresh coriander. Enjoy!