20 minute Moroccan stew

The perfect mid-week recipe We are thrilled to introduce you to Jo, our wonderful guest recipe blogger. Jo lives in the beautiful Cambridgeshire countryside, and is a serious talent in the kitchen. After becoming vegetarian, and subsequently vegan, Jo discovered a love of cooking, and a real passion for food. Jo will be sharing some of her favourite recipes with us, starting with a mouth-watering Moroccan Stew. Ready in just 20 minutes, this is the perfect meal for those busy weeknights, when time is limited. Vegan Moroccan Stew- Prep time: 5 minutes Cooking time: 15 minutes Ingredients: (serves 4) 2tsp olive oil 1 courgette, diced 3 spring onions 1 medium sized carrot, grated 70g sultanas 1/4 tsp allspice 1 tsp ground cumin 1 tin chickpeas 1 tin chopped tomatoes Dash of hot sauce (I used Sriracha) Couscous to serve Coriander and spring onions to garnish Delicious vegan chickpea stew, served in Moroccan dish on hessian with purple flowers. Method: Heat the olive oil in a large pan, add the diced courgette and cook, stirring regularly for five minutes. Add the grated carrot, sultanas, spring onions, allspice and cumin. Cook for a further two minutes. Stir in the chickpeas, chopped tomatoes and hot sauce, and gently simmer for five minutes. Serve over couscous and garnish with coriander and spring onions This is a deliciously spicy stew with a lovely added sweetness from the sultanas. You can mix it up and add different vegetables of your choice - perfect for using up the hangers-on in that bottom drawer of the fridge!

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