Moroccan Vegetable Stew

PREP 10 MIN COOK  25 MIN

INGREDIENTS based on 2 servings

2 tsp olive oil 

1 red onion diced

1 garlic clove finely grated

2 tsp Moroccan spice mix

2 carrots (medium) thickly sliced diagonally

1 red capsicum deseeded & sliced

1 medium tomato diced

1 1⁄2 cups (375ml) vegetable stock 

2 tins of chickpeas (400g tins) drained & rinsed

salt & pepper, to taste

2 tbs Greek yoghurt (or dairy-free alternative) 

4 sprigs of fresh coriander leaves picked

METHOD

Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes until soft. 

Add garlic and spice and cook for a further minute until fragrant.

Add carrot, capsicum, tomato and stock. Cook, covered, for 15 minutes until vegetables are tender.

Add chickpeas and cook for a further 5 minutes. Season to taste.

Divide between bowls and top with yoghurt and coriander to serve. 

NUTRITION based on 1 serving

Energy (kJ) 1725 kJ / 412 cals

Protein 19.6 g

Fat 12.8 g

Sat. Fat 2.7 g

Carbs 43.3 g

Sugar 12 g

Fibre 17 g