Go Back
+ servings

Maroccan Root Vegetable & Chickpea Stew

Hearty vegan stew that's great towards the end of your adventure. 
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Durability: Blue
Servings: 4 people


  • 1 tblsp olive oil
  • 2 each onions sliced
  • 2 cloves chopped garlic, or garlic paste
  • 2 tblsp tomato paste
  • 1.5 tblsp sambal oelek
  • 0.5 tsp ground cumin (free of charge section)
  • 0.25 tsp coriander (free of charge section)
  • 4 each carrots halved lengthwise
  • 3 each parnips halved lengthwise
  • 2 each sweet potatoes cut in 4, large cut in 8 pieces
  • 300 g turnip cut in 3.5 cm chunks
  • 500 ml vegetable stock, 1 pack fond du chef
  • salt and pepper (free of charge section)
  • 1 can chopped tomatoes
  • 1 can chickpeas drained
  • 1 bunch fresh coriander (can be excluded)


  • Heat the oil in the pot and fry the onions for 5 minutes, to soften but not brown.
  • Add the garlic, tomato purée, sambal oelek, cumin and coriander  and cook for 2 min.
  • Add the carrots, parsnips, sweet potatoes and turnip. Pour in the stock and season. Cover and simmer for 25 mins until the vegetables are tender.
  • Stir in the chickpeas and canned tomatoes and warm through for 5 mins. Serve sprinkled with fresh coriander.
  • Note! 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.