I love the textures of this Moroccan spiced dish! The silky spinach, chunky butternut squash and chickpeas cooked in a delicious spicy tomato based sauce. It’s absolutely divine and works well with the cous cous and additional peas to soak up the flavours.
2 tbsp of coconut oil
2 chopped onions
3 chopped cloves of garlic
1 stick of celery finely chopped
1tsp of tumeric or freshly grated
1tsp of cinnamon
1tsp of chilli
2 handfuls of chopped butternut squash (I used frozen)
8 cubes of frozen spinach
A handful of red lentils
1 tin of chickpeas (400g)
A bunch of coriander
1lt of vegetable stock
2 cups of cous cous
1 cup of peas
Salt & pepper
Start with the tomatoes, cut in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a medium heat for 30mins until soft. Blend into a puree and set aside for the sauce.
Heat the coconut oil in a large pan, I like to use my medium cast iron oven proof pot. Add the onions, garlic and celery and cook on a medium heat for 10 minutes. Add the spices and cook gently stirring through the flavours.
Add the vegetables, lentils, chickpeas, vegetable stock and tomato sauce (made previously). Season with salt and pepper and the coriander and slow cook on a low heat for at least 30mins. I like to finish it off in the oven for 20mins.
Boil 3 cups of water in a separate pan and add the frozen peas, cook for a few minutes. Add in the cous cous, season with salt, take off the heat and add a lid to the pan. Leave for 10mins to finish the cooking process.
Serve the stew over the top of the cous cous and sprinkle with some additional coriander.