Warming Moroccan Vegetable Stew

Warming Moroccan Vegetable Stew

Rating
4.5rating out of 5

(1654 reviews from our customers)

Prep Time

35 min

Cuisine

Moroccan

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

Cuisine

Moroccan

Use within

5-6 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Chickpeas
1 can of chickpeas
Red-onion
1 red onion
Red-pepper
1 red pepper
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
fresh-mint
5g mint
flaked almonds
1 bag of flaked almonds †
Greek-yoghurt
150g Greek-style fat-free yoghurt †
Harissa-paste
1 harissa paste sachet (40g)
ground-coriander
1 tsp ground coriander
ground-cumin
1 tsp ground cumin
Cherry-tomatoes
125g cherry tomatoes
Aubergine
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 270 kJ
64 kcal
1446 kJ
344 kcal
Fat
of which saturates
2 g
0.4 g
10.9 g
2 g
Carbohydrate
of which sugars
7.1 g
3.3 g
38.3 g
17.6 g
Fibre 2.7 g 14.3 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
1 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
milk
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
1 aubergine
1 tbsp tomato paste
tomatoes (sulphites)
Allergens
  • Allergens highlighted by † (celery, almond, 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

8

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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

Enjoy!

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