Moroccan vegetable stew with pasta

An Afro-European mashup, this beautifully rich and fragrant stew makes for a comforting dish on cooler nights. Usually served with couscous, it’s delicious with pasta too🍝 😋

Prep | 5 mins

Cook | around 25 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal

INGREDIENTS

1tbsp vegetable oil

1 brown onion, thinly sliced

2 carrots, peeled and quartered, then thinly sliced

1x400g tin of chopped tomatoes

1 aubergine, cut in to small cubes (approx 2cm)

2tbsp tomato purée

3tbsp reserved pasta water

2tsp ground coriander

2tsp ground cumin

1/4tsp ground cinnamon

To garnish:

1/2 small pack of parsley, leaves picked and chopped

METHOD

⁃ heat the vegetable oil in a large frying pan and gently cook the onion and carrots for 10 mins, stirring occasionally

⁃ Stir in the spices and cook for a couple of minutes to release their flavour

⁃ Add everything else, simmer and cook for a further 10-15 mins, adding more water if it becomes to dry. Cook the pasta at the same time

⁃ Drain the pasta, portion onto serving plates then top with the sauce and a generous sprinkling of chopped parsley. Enjoy!

Copyright (c) misterrands.com

Published by misterrands

HEALTHY FAST FOOD THAT’S PLANT-BASED

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