Vegan Veggie Loaded Moroccan Stew
Easy vegan recipe safe for baby led weaning. Potatoes, carrots, kale seasoned with cumin and coriander make a flavourful dish for the entire family.
Ingredients
- 3 tablespoons rapeseed oil
- 2 Small White Onions Finely Diced
- 2 Cloves Garlic Crushed
- Thumb size ginger grated
- 3 Tablespoons Tomato Purée unsalted
- 2 Tin Chopped Tomatoes
- 1 ltr 4 ¼ cups Water or Home Made vegetable Stock
- 2 Teaspoons Dried Cumin
- 2 Teaspoons Dried Coriander
- 2 teaspoon cinnamon
- 1 Teaspoon Dried Tumeric
- Ground Black Pepper to season
- 2 large sweet potatoes peeled and chopped into cubes
- 2 large carrots cubed
- 2 bell peppers roughly chopped
- 1 courgette cubed
- 2 x 400g 2 x 14-oz tins chickpeas
- 2 handfuls of kale optional
- Small bunch fresh thyme leaves
- Serve with a dollop of your favourite yogurt use coconut for vegan
Method
- Heat the rapeseed oil in a large pot over a medium heat then gently fry the onions until they become translucent, then add in the garlic and ginger and cook for a further minute until it is cooked but not browned.
- Stir in the tomato puree, then add the tinned tomatoes, vegetable stock and spices and stir well.
- Add the sweet potatoes, carrots, peppers and courgettes along with the chickpeas. Stir well and bring the liquid starts to bubble.
- Reduce the heat to low, cover the pot with a lid, then leave to cook for around 30-40 minutes until the sweet potatoes are cooked through.
- Finely chop the kale if using and add to the pot along with the thyme leaves. Cook for about 3 minutes.
- Serve the stew in bowls with a few extra thyme leaves.
- For babies who are doing baby led weaning, add the soft vegetable chunks into their bowl along with a little of the soup mixture. Squash the chickpeas slightly to make them super safe, then let them get to work.
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