Moroccan stew with carrots

Stew with carrots, sweet potato, cauliflower and lentils.
Stews are ideal to make in large bowls and meal preps and the leftovers taste even better than the day it was cooked. I make stews almost every day. Way too often if you ask my friends. Just had a period where I posted stews photos all the time on my Instagram.. Ups. Where do we came from.. This stew recipe is a leftover from the weekend and since the stew already were prepped, this came together in a few minutes. Such a quick dinner and it tasted just as good as the first portion. I just had to heat it and throw some toppings on there. Perfect for quick meals on busy days.

I really hope you can use this recipe. And remember you can easily add other ingredients or toppings or leftover ingredients you just have in your kitchen. With stews there’s no limit and no rules. Enjoy.

Print Recipe

Moroccan stew with carrots, sweet potato, cauliflower and lentils.

Serves: 2 persons

Cooking Time: 1 hour

Moroccan stew - best inspiration for perfect warm stews on colder days. This one made with all my favorite ingredients. Go give it a try.

Ingredients

• Stew ingredients:
• 1,5 cup of chickpeas (1 can)
• 1,5 cup of chopped fresh tomatoes (1 can)
• 1 can of lentils
• 1 sweet potato (pieces)
• 1/3 cauliflower (small handful)
• 1 big shallot, chopped
• 1 clove of garlic
• 1 teaspoon chili flakes (can be omitted)
• 2 teaspoon cumin
• 2 teaspoon paprika
• 1 cup of water (2 dl)
• 1 tablespoon of raisins
• 1 handful of fresh spinach
• taste with salt and pepper
• For serving:
• 1 cup of bulgur (around 2 dl), cooked
• half cup of rice/brown rice (around 1 dl), cooked
• Fresh parsley
• Almonds, chopped
• Avocado and lime on the side

Instructions

1

Start by putting pressed garlic, chopped shallot, salt and pepper into a pan with oil. Add tomatoes, lentils, small sweet potatoes pieces,  cauliflower pieces, chickpeas, water and spices and give it all a good stir.

2

Let it simmer over a low temperature, then leave covered for half/one hour until thick. (If you have more time leave it uncovered for 2-3 hours. It's really good!) When it's almost cooked and smells delicious, put your rice and bulgur on to boil and slice your avocado and almonds.

3

Once your stew is cooked, stir through a little more salt and a splash of water to your taste, and add the spinach and raisins. I made a spicy dressing for the dish too, this one made with soy cream, paprika, pepper, chili, limes, maple syrup and salt.

4

Serve the dish with your favorite toppings. I used: bulgur, rice, fresh parsley, chopped almonds, avocado and lime.

~ Stews are just ideal to make in large batches and meal preps as the leftovers taste even better than the day it was cooked. I just hope you can use this recipe. Let me know in a comment below if you have any questions!