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Moroccan Vegetable Stew

Welcome to our healthy eating café

We hope that everybody had a merry Christmas and enjoyed bringing in the New Year. Here’s hoping that 2006 brings us all that we wished for and that we loose those extra pounds that we put on enjoying ourselves!

This month’s recipe is for a stew. Dark and cold winter nights will definitely put us in the mood for January’s recipe! It is vegetarian and is very very healthy! It will fill us up and comfort us no end. So come on everybody light the fire (or put the central heating on!) and dish yourselves out a lovely big portion of my healthy stew.

• Small amount of boiling water
• 1 onion chopped
• 2 cloves of garlic crushed
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1/2 teaspoon chopped fresh ginger
• 1 teaspoon turmeric
• Large handful of chopped fresh coriander
• 1lb 8oz mixed root vegetables chopped (eg
• carrots, suede, pots, sweet pots etc etc)
• 100g green lentils
• Small tin of chickpeas
• 1 pint veg stock
• 400g tin of chopped tomatoes
• 2 courgette's chopped
• 3oz raisins
• 1 tablespoon Tabasco sauce
• Salt & Pepper
  

Method

Cook onion, garlic, dried spices and ginger for 10 min's in small amount of boiling water (just enough to cover, you may need to add more as it cooks)

Stir in lentils and tinned toms, bring to boil

Add all chopped veg apart from courgette's.

Add veg stock and Salt & Pepper.

Bring to boil and cook for 40 min's.

Add chopped courgette's, tabasco sauce, raisins,chickpeas and cook for another 5 min's.

Finally add chopped coriander and stir.

Serve with couscous or brown rice or warm crusty bread.

Previous recipes

Healthy breakfast buns
Thai chicken
Low fat christmas cake

Health Visitor

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