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Warming Moroccan Vegetable Stew

Warming Moroccan Vegetable Stew

4.5rating out of 5

(1661 reviews from our customers)

Prep Time

35 min



Use within

5-6 days

For this delicious stew, chickpeas provide a low-carb source of slow-release energy. Cook them in a warming cherry tomato and harissa stew with roasted aubergine and pepper for extra-filling fibre. Topped with cool Greek-style yoghurt, flaked almonds and mint. (Gluten-free, suitable for coeliacs.)

Prep Time

35 min



Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
1 can of chickpeas
1 red onion
1 red pepper
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
5g mint
flaked almonds
1 bag of flaked almonds †
150g Greek-style fat-free yoghurt †
1 harissa paste sachet (40g)
1 tsp ground coriander
1 tsp ground cumin
125g cherry tomatoes
1 aubergine
tomato paste 3.18
1 tbsp tomato paste †
You Will Need
Olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chickpeas
  • 1 red onion
  • 1 red pepper
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 5g mint
  • bag of flaked almonds<span class="strong">†</span>
  • 150g Greek-style fat-free yoghurt<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 125g cherry tomatoes
  • 1 aubergine
  • 1 tbsp tomato paste<span class="strong">†</span>
Typical Values per 100g per serving
Energy 269 kJ
64 kcal
1443 kJ
343 kcal
of which saturates
2 g
0.4 g
10.8 g
2 g
of which sugars
7.1 g
3.3 g
38.1 g
17.6 g
Fibre 2.7 g 14.2 g
Protein 3.7 g 19.7 g
Salt 0.65 g 3.49 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chickpeas
chickpeas, water, salt, ascorbic acid
1 red onion
red onion
1 red pepper
red pepper
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
5g mint
bag of flaked almonds
almond (nut)
150g Greek-style fat-free yoghurt
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
1 tsp ground coriander
ground coriander
1 tsp ground cumin
ground cumin
125g cherry tomatoes
cherry tomatoes
1 aubergine
1 tbsp tomato paste
tomatoes (sulphites)
  • Allergens highlighted by † (celery, nut, milk, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Warming Moroccan Vegetable Stew

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 

Trim the green stalks off the aubergine[s] and cut in half lengthways then slice into half moons

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips


2 Warming Moroccan Vegetable Stew

Add the chopped aubergine and red pepper to a tray

Drizzle with olive oil and season with a pinch of salt and give it a good mix up 

Put the tray in the oven for 25-30 min or until everything is cooked through  

3 Warming Moroccan Vegetable Stew

Meanwhile, peel and finely chop the red onion[s]

Chop the cherry tomatoes in half

Boil a kettle

4 Warming Moroccan Vegetable Stew

Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped red onion and cook for 5-6 min or until softened

Once the onion has softened, add the ground coriander and ground cumin to the pan with the tomato paste and cook for 1 min or until fragrant

5 Warming Moroccan Vegetable Stew

Meanwhile, dissolve 1/2 [1] vegetable stock cube in 300ml [500ml] boiled water



6 Warming Moroccan Vegetable Stew

Once fragrant, add the chopped cherry tomatoesvegetable stock and harissa paste (Can't handle the heat? Go easy!) and cook for 5-10 min until reduced to a thick sauce

Drain and rinse the chickpeas 

Once the sauce has thickened add the drained chickpeas and cook for a further 2-3 min until combined

7 Warming Moroccan Vegetable Stew

Add the roasted aubergine and peppers to the chickpea stew and give everything a good mix up (making sure to reserve the tray) – this is your Moroccan vegetable stew 

Add the flaked almonds to the reserved tray and return the tray to the oven for 3-5 min or until golden 

Meanwhile, strip the mint leaves from their stems and chop them roughly


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Top the Moroccan vegetable stew with a dollop of Greek-style fat-free yoghurt

Garnish with the flaked almonds and chopped mint


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