Cold winter weather unquestionably calls for some tasty aromatic comfort food to cook on a lazy night in or for a cosy dinner with friends.
Let all the Moroccan flavours work their magic! I love leaving it all to simmer slowly in the pan for the richest and most delicious tomato sauce. Then, mop up it all up with bread or couscous!
This vegetarian recipe also works with lamb meatballs, fry the meat up first before following the recipe.
For the stew:
- 1 medium red onion chopped finely
- 1 clove of garlic finely chopped or 1/2 tsp of lazy garlic paste
- 3 sun-dried tomatoes chopped
- 2 tbsp of rapeseed/ olive oil
- 1 can of chopped tomatoes and half a can of water
- 1 tsp of sugar
- A dash of balsamic vinegar
- Season to taste
- 1 can of chickpeas
- 10-12 vegetarian meatballs
- Couscous or flatbread to serve.
- 1/2 tsp of chipotle chilli flakes
- 1/2 tsp of ground cumin
- 1/2 tsp ground coriander
- 1/2 of paprika
- 1 bay leaf
- 1 small cinnamon stick.
In a heavy-based casserole pan, lightly fry the onions in the oil until transparent then add the spices. Let them cook through, add the garlic and sun-dried tomatoes and fry for about a minute.
Pour over the can of chopped tomatoes, mix well and leave to simmer on a low heat until the sauce starts to thicken. Season to taste, add the sugar and balsamic vinegar. Keep an eye on the sauce as it thickens. Pour a bit of water in gradually until you get a rich consistency and the aromas of the spices start to come through.
Once the sauce has the consistency you want, add the chickpeas and ten to 12 vegetarian meatballs. Let these warm through, still adding a little water if the sauce gets too thick. Make sure to take out the cinnamon stick and bay leaf before serving.
When you are ready to plate up, scatter some roughly-chopped fresh coriander to top it off. I like to bring the pan to the table, serve with some fluffy couscous or flatbread.