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Delicious, vegan one-pot Moroccan stew

‘One pot meals’
Quick and easy meals that require minimal washing up and hit the spot every time

This vegan Moroccan stew was a god send for Plastic Free July as I managed to buy all of the ingredients plastic free with ease. It’s also a great way of getting in your daily protein and there’s usually enough left over for the next day’s lunch!

What you’ll need:

• One medium sized saucepan/pot
• 1 tbsp olive oil
• 2 x cans of 400g chickpeas
• A medium red onion finely chopped
• Can of chopped tomatoes
• 2 tbsp tomato puree
• 300ml vegetable stock
• 2 tbsp harissa
• 1/2 tsp cumin
• 1 tsp paprika
• 2 tsp ras-el-hanout or 2 1/2 if you prefer a little spice
• A dash of black pepper and salt
• Half a handful of coriander
• Serve with your choice of either brown rice, crusty bread or couscous

What to do:

• Heat the olive oil in a pan on a low heat and add the red onion. Cook for 10 minutes stirring every couple of minutes and adding a dash more oil if they begin to stick
• Add the spices and cook them off for 3 minutes stirring occasionally
• Add the stock, chopped tomatoes, tomato puree and harissa stirring well
• Allow to cook on a low to medium heat for 10 minutes
• In the meanwhile finely chop up the coriander, stalks and all, keeping a sprinkle of the leaves for garnish
• Add the chickpeas and allow to simmer for a further 15 minutes
• Add the coriander stir through and let cook for a further 2 minutes
• Plate up, sprinkle with coriander and bon appetit!

Got a recommendation to add to our Quick Vegan: series? Let us know.

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