Moroccan vegetable stew

• rapeseed oil↗1 tbsp cold-pressed tbsp

  cold-pressed

• onion↗1 medium

  peeled and finely sliced

• leeks↗2 thin

  trimmed and cut into thick slices

• garlic cloves↗2 large

  peeled and finely sliced

• ground coriander↗2 tsp tsp
• ground cumin↗2 tsp tsp
• dried chilli flakes↗½ tsp ½ tsp
• ground cinnamon↗¼ tsp ¼ tsp
• can of chopped tomatoes400g g
• red pepper↗1

  deseeded and cut into chunks

• yellow pepper↗1

  deseeded and cut into chunks

• chickpeas↗400g can of g

  drained and rinsed

• dried split red lentils↗100g g
• sweet potatoes↗375g g

  peeled and cut into chunks

• orange↗juice 1 large

  juice 1 large, plus peel, thickly sliced with a vegetable peeler

• mixed nuts, such as brazils, hazelnuts, pecans and walnuts50g

  toasted and roughly chopped

• coriander½ small pack

  roughly chopped, to serve

• bio-yogurt↗full-fat natural

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.

2. 2

   Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.

3. 3

   Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.