Morroccan Root Vegetable & Chickpea Stew

Hearty vegan stew that's great towards the end of your adventure.

Durability:
Prep time:
20 mins
Cooking time:
40 mins
Total time:
60 mins

Ingredients

Servings:
Free of charge
2 tblsp olive oil
salt and pepper
2 yellow onion, thinly sliced
3 clove garlic (fresh or pressed in jar), finely chopped
1.5 tblsp sambal oelek
1 tsp cumin, ground
0.5 tsp coriander, ground
3 carrot, cut in 2 cm chunks
2 parsnip, cut in 2 cm chunks
2 sweet potato, large, cut in 2 cm pieces (use less if the potatoes are really big and you can't fit)
500 ml water
1 pack fond du chef vegetable (concentrated vegetable broth)
1 can tomatoes, canned whole cherry tomatoes
1 can chickpeas
1 pot coriander, fresh

Tips!

Instructions

  1. Heat the oil in the pot and fry the onions for 5 minutes, to soften but not brown.
  2. Add the garlic, tomato purée, sambal oelek, cumin and coriander and cook for 2 min.
  3. Add the carrots, parsnips and sweet potatoes. Add the fond du chef, water, canned tomatoes and season with salt and pepper. Cover and simmer for 25 mins until the vegetables are tender.
  4. Stir in the chickpeas and warm through for 5 mins. Serve sprinkled with fresh coriander.
  5. Always taste your food and adjust. Maybe a little hot sauce, more spices, a few drops of vinegar, a little sugar or honey, salt & pepper.

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