Moroccan Spiced Squash, Red Lentil & Chickpea Stew with Coriander Pancakes - Recipe

Serves

Prep in

25 minutes (+ 1 hour standing time)

Cooks in

1 hour 30 minutes

This warming Moroccan stew is deliciously nutritious. Packed with fibre & plant protein, it is wonderfully sustaining & teamed with these super simple pancakes makes for a satisfying dinner.

Key Facts

Vegan
Plant-Powered
High Fibre, High Protein
Deliciously Nutritious

Ingredients

For the stew:

1 teaspoon coconut oil
2 large red onions
1 red, yellow or orange bell pepper
3 garlic cloves
2 celery stalks
1 teaspoon freshly ground black pepper
1 1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
100g of red lentils
400g tin of chickpeas – drained and rinsed
500ml roasted tomato sauce or passata
400g butternut or coquina squash
1.2 litres vegetable stock

‍

For the pancakes:

500ml water
2 tbsp black onion seeds (AKA nigella seeds)
A few good grinds of black pepper & a pinch of salt
Half a bunch of fresh coriander, finely shredded

Preparation

01

To make the pancake mix: Simply combine all the ingredients in a bowl, whisk well, then cover & leave to sit for an hour.

02

To make the stew: Peel & finely dice the onions then add to a large saucepan (I use a big old stock pot for this recipe) with the coconut oil. Cover with a lid & leave to gently sweat for 10 minutes stirring occasionally.

03

Meanwhile deseed the pepper & chop it & the celery stalks into 1cm pieces then finely chop or grate the garlic. Drain & rinse the chickpeas then leave to one side.

04

Add to the pan with all the ground spices, stir well to coat everything and continue to sauté for 5-6 minutes to cook off the spices (they may start to stick slightly, this is ok but you need to make sure they’re cooked off properly otherwise they will be bitter in the finished dish.)

05

Add the lentils, chickpeas & passata then cook with the lid on, on a low heat for 15 minutes. Stir occasionally to make sure it isn’t sticking to the bottom but you want the pulses to start absorbing all the wonderful spiced tomato flavour.

06

While that’s bubbling away peel the squash, remove the seeds & cube into 2cm cubes. After the pan has had its 15 minutes add the squash pieces & vegetable stock, re-cover with the lid & leave to simmer gently for around 30 minutes (Stir occasionally to make sure everything’s cooking nicely).

07

Now it’s time to make the pancakes. Take a large frying pan & heat it on a medium heat, no need to add oil. Give your pancake batter a quick stir then use a 1/4 cup measure to spoon rounds into the pan. Cook gently until bubbles start to appear then flip & cook for a further 30 seconds on the other side. Place on a lined baking sheet in a warm oven to keep warm. You can easily make these in advance, leave them to cool on a wire rack & then heat through in a warm oven just before serving. Any leftovers also freeze brilliantly.