IT'S THE WEEKEND: The Weekend Recipe - Moroccan vegetable stew by Bob Evans of The Waterloo Hotel & Bistro, Newport

GREAT VEGETARIAN DISH: Moroccan vegetable stew

GREAT VEGETARIAN DISH: Moroccan vegetable stew

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1 large red onion

1 courgette

4oz pre-cooked green beans (chopped)

6 small baby bell red peppers (sliced)

4 tomatoes roughly chopped

4oz chick peas (or a small tin)

Chopped wild garlic leaves or spinach

½ teaspoon curry powder

½ teaspoon garamarsala

½ teaspoon turmeric

½ teaspoon dried chilli flakes

½ teaspoon fennel seeds

½ teaspoon cinnamon

2 garlic cloves

Double cream or crème fraiche

½ pint tomato juice

Olive oil

Serve with rice


Sauté off the onions, courgettes, peppers and chick peas with chopped garlic and all the other spices in a little olive oil (keep turning)

Sauté until onions, courgettes and peppers are cooked (5mins)

Add tomatoes and chopped spinach and tomato juice

Simmer for five minutes on low heat, season with sea salt and black pepper

Add a little double cream or crème fraiche

Serve with rice

Great vegetarian dish in about 15 minutes - enjoy.

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