This Moroccan-inspired stew boasts an abundance of authentic spices and rich umami flavors. It's ideal for a midweek family dinner, or you can elevate it with an assortment of Moroccan-inspired sides for a delightful celebration banquet or festive family gathering.
4teaspoonras el hanoutspice blend. Or a similar Moroccan/North African spice blend
⅛teaspooncayenne pepperuse more if prefer more spiciness or less if not.
¼teaspooncinnamon
For the roast cauliflower:
600gramscauliflower1 large, sliced into medium sized florets.. Keep the best outer leaves, and wash and slice the leaves.
2teaspoonras el hanoutplus a little salt and pepper
Instructions
Prepare the cashew cream, [or omit this step and use a 400g/14oz can of coconut milk]
Submerge the cashews in boiling water and allow them to soak either overnight or for several hours.
140 grams cashews, 500 millilitres boiling water
Blend the cashews and water together until you achieve a smooth consistency, or as smooth as your blender permits. Don't fret if it's not entirely smooth, as it won't impact the final outcome of the stew.
Cut the cauliflower into medium-sized florets and arrange them on a baking tray. If any small pieces break off, simply add them to the tray as well. Next, sprinkle 2 teaspoons of ras el hanout spice blend over the cauliflower, followed by a few pinches of salt and pepper. Gently stir the florets to ensure they're roughly coated with the spices.
600 grams cauliflower, 2 teaspoon ras el hanout
Roast the cauliflower for approximately 25 minutes, until it becomes tender yet retains a pleasant bite and takes on a golden hue. If you'd like, you can flip the cauliflower halfway through cooking, although it's not a necessity. Set the roasted cauliflower aside until needed.
Cook the stew while the cauliflower is roasting
Pour 125ml (½ cup) of vegetable stock into a pan. Add the onions, carrots, celery, and garlic. Bring the mixture to a simmer, cover the pan with a lid, and cook for approximately 5 minutes.
Add the passata, chopped tomatoes, red split lentils, remaining vegetable stock, ras el hanout, cinnamon, and cayenne to the pan. Season with a pinch of salt and some black pepper, then stir to combine. Bring the mixture to a simmer and let it cook for 15 minutes. While the stew is cooking, prepare any side dishes you have planned.
150 grams red split lentils, 500 grams tomato passata, 1 can chopped tomatoes, 4 teaspoon ras el hanout, ⅛ teaspoon cayenne pepper, ¼ teaspoon cinnamon
Next add the prepared cashew cream [or the coconut milk] to the stew.
Add the cauliflower leaves and chickpeas to the pan, letting them simmer for 10 minutes. After 5 minutes, incorporate the roasted cauliflower. You can either mix it in thoroughly or simply drop it into the stew.
240 grams chickpeas
Check the seasoning to taste. Although the sauce may appear somewhat thin, it will thicken as it cools.
Optional serving suggestions: garnish the stew with fresh coriander, a squeeze of lemon or lime juice, and a sprinkle of toasted almond flakes or chopped cashews. Adding a dollop of hummus makes a tasty addition as well. Complement the dish with a serving of couscous or a side of chunky bread or flatbreads for a completely delicious meal.
Notes
Nutritional information provided in this recipe is intended for guidance only and may not be strictly accurate, as ingredients can vary.
Store leftover stew in a covered container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months.
To reheat leftover Moroccan stew, place it in a non-stick pan with a splash of veggie stock, plant milk, or water if needed. Gently heat until piping hot, stirring frequently. Alternatively, microwave the stew for a few minutes until it's thoroughly heated.
Instead of preparing cashew cream use a 400g/14oz can of coconut milk.
Serve Moroccan stew with a variety of accompaniments, such as flatbreads, crusty bread, couscous, rice, mashed potatoes, baked sweet potatoes, hummus, olives, fresh coriander (cilantro), and lemon or lime wedges.
For a gluten-free option, choose gluten-free bread or serve the stew with rice, quinoa, or baked potatoes.
Customize the stew with additional vegetables or legumes to suit your preferences or to use up any leftovers you may have to hand.