Moroccan-style stew
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Ingredients
15g butter and olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 x 400g (14oz) tin of chickpeas, drained and rinsed
1 x 400g (14oz) tin of tomatoes, chopped
1 tsp ground turmeric
1 tsp honey
½ tsp ground ginger
1 tsp ground cinnamon
1 tsp salt (or to taste)
¼ tsp freshly ground black pepper
juice of 1 lemon (or lime)
450ml (16fl oz) homemade vegetable or chicken stock (plus more if needed)
1 large bunch of fresh coriander or parsley, finely chopped (or a mixture of both)
1 tbsp shredded mint
1 tsp paprika
¼ tsp or more cayenne pepper or chilli flakes depending on how feisty you’d like the flavour
leftover roast lamb (beef, pork or chicken), diced
Method
Heat the butter and oil mixture in a large saucepan. Add the onion and gently fry for about 10 minutes until soft and slightly golden. Add the garlic and stir a couple of times.
Add the drained chickpeas and chopped tomatoes. Stir, then add the turmeric, honey, ginger, cinnamon, salt and freshly ground black pepper and the freshly squeezed lemon juice.
Add the stock, bring to the boil and then simmer for about 20 to 30 minutes, until the liquid has reduced but not dried out completely. Top up with more liquid if necessary.
About 10 minutes before the end, add the chopped coriander and/or parsley, 1 tablespoon of fresh mint, paprika and cayenne or chilli flakes.
About 5 minutes before the end, add the leftover diced roast lamb, beef, pork or chicken.
Check the seasoning, adding more salt and pepper if necessary.
Sprinkle with lots of fresh herbs.
Tip: Add additional vegetables such as red peppers or cooked potatoes.
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