Gourmet Moroccan Stew

Gourmet Moroccan Stew


4 people made this

A warm spiced contemporary stew with middle-eastern colours and seasoning. Perfect to bring warmth to a cool autumnal day. Serves 4

Serves: 6 

  • 2 large potatoes sliced 0.5cm (with skins on)
  • 1 medium sized eggplant (diced into 1cm cubes)
  • 1/2 zucchini sliced (0.5cm thin discs)
  • olive oil, to taste
  • salt, to taste
  • 1 large potato (diced into 1cm cubes with skins on)
  • 500g sweet potato (cubed)
  • 1 teaspoon harrissa (middle eastern spice)
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smokey paprika
  • 1/2 teaspoon Moroccan spices
  • 1 medium sized onion, diced
  • 1/2 cup pearl couscous
  • 1/4 cup stelline pasta (tiny stars)
  • 3 cups of liquid vegetable stock
  • 1 (400g) tin chickpeas
  • 3 tablespoon tinned lentils
  • 1 teaspoon tomato paste
  • 3/4 cup passatta
  • 100g finely grated parmasean cheese
  • 100g grated cheddar cheese

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Boil a saucepan of water and boil the sliced potatoes for 15 minutes. Drain and set aside to cool.
  2. Fry the eggplant and zucchini in a frying pan with olive oil then season with salt. Fry until golden and soft. Set aside in a large bowl
  3. Put more oil in the frying pan and sauté the cubed potatoes, seasoned with salt, until crisp, golden and soft on the inside. Set aside in the large bowl with eggplant and zucchini.
  4. Put more oil in the frying pan and sauté cubed sweet potatoes until crisp, golden and soft on the inside. Set aside in the large bowl with eggplant, zucchini and potato.
  5. Sprinkle the vegetables in the large bowl with the harissa, tumeric, celery salt, cayenne pepper, smokey paprika and Moroccan spices. Turn through with a spatula, and allow to rest.
  6. Clean frying pan and dry. Add olive oil (2 tbsp) and fry diced onion until golden and soft. Add pearl cous cous and continue frying for 1 minute.
  7. Add 2 cups of stock and simmer. Cook pearl cous cous until soft (takes about 16 minutes). Add third cup of stock gradually until softness is achieved (only if needed)
  8. Add cous cous to bowl with chick peas (drained) and lentils (drained). Stir through.
  9. Return contents of the bowl to a large saucepan, add tomato paste, pasatta and heat gently on low for 10 minutes.
  10. Portion mixture into individual ramekins or into a large oven proof dish.
  11. Coarsly chop the boiled potatoes into small pieces (0.5cm cubes) and sprinkle over the top. Add parmasean and Cheddar cheese.
  12. Place the dish under the grill and melt cheese until it has melted and turns golden brown.
  13. Serve with warm bread and enjoy!

Created By:

Alanna Taylor, Jemma Crosby and Carlie Sherwood of Nazareth Catholic College

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Reviews (1)


Awesome recipe, turned out fantastically! Delicious and very warming. - 10 Jun 2015

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