Wegan Wednesdays

It's OK to be vegan just one day a week.

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Last Wednesday, I made a Moroccan chickpea and squash stew. I’d had this recipe earmarked in Hugh F-W’s River Cottage Veg Everyday cookbook for a few months already, and as spring is finally arriving, I thought it was time to leap into action before the stewy days were over.

So, here we go, with a few personal adjustments (for 4 people):

- Fry a chopped onion in sunflower oil until soft, then add a clove of garlic and a stick of celery (both chopped), half a tea spoon of ground pepper, half a tea spoon of tumeric, a quarter tea spoon of cinammon and another a small thumb of ginger, chopped (the recipe calls for ground ginger powder but I’m not a fan)

- After a few minutes add 50g red lentils, a tin of chickpeas (drained), 6 saffron strands, 250 ml of passata, a bunch of chopped parsley and chopped coriander (save some fresh coriander for the end!)

- After 15 minutes, add in the squash cut into big cubes, cover with vegetable stock and cook for 40 minutes. I added some fresh peas too, just 5 minutes before the end.

Hugh suggests adding orzo 10 minutes before the end, but I went more Moroccan and instead served the stew with couscous and harissa. Top with lots of fresh coriander.

That’ll be one to dig out next autumn!

Filed under vegan vegetarian food river cottage wegan wednesdays stew moroccan food home-made

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