Ah stew. My favourite thing to cook. I love everything about it. Planning flavour combinations; shaking up the theme (hence a Moroccan inspired version today); adding alcohol (of course); providing enough texture contrasts and working out how to pack them full of as many veggies as possible.
It’s a therapeutic way of whiling away an afternoon – gently stirring and adding bits and pieces, usually whilst tidying the kitchen or standing by, slurping tea.
This is a healthy, hearty one that’s really rich because of the wine and spices. Hope you enjoy!
Moroccan Squash and Pea Stew
1 onion, chopped
3 garlic cloves, sliced
splash olive oil
1 squash peeled and cut into large chunks
2 large carrots, chopped into chunks
1 tin of chickpeas and their water
200g defrosted frozen peas
1 tin chopped tomatoes
1 tablespoon tomato puree
1 glass red wine
1 vegetable stock cube
1 teaspoon sumac
1 teaspoon dried coriander
1/2 teaspoon ginger
1/2 teaspoon cinamon
salt and pepper
1. Fry the onions, garlic, carrot and squash in the olive oil for around 10 minutes.
2. Turn up the heat and add the wine and tomato puree and cook for a minute.
3. Add all of the other ingredients and let them bubble away for about an hour.
Serve with rice, bread or on the side of a baked potato.