Moroccan Chickpea & Veg Stew

November 15, 2018

One of our great food memories is Couscous

Royale in Paris – a collection of meats including merguez, chicken and lamb meatballs are the centrepiece of this delicious feast, but perhaps our favourite bit has always been the veggie stew that goes with it. Carrot, turnip and chickpeas slowly simmered in a spicy broth which is mild, aromatic and warming. We often recreate this one at home, forgetting the meat and just having a plate of the veggie stew with a pile of buttery couscous. Our Ras El Hanout or Marrakesh chicken blend are both perfect for this dish.


1Heat a tablespoon of olive oil in a pan then add the onion and garlic, sauteeing until softened.

2Add the carrots, turnips and chickpeas, stirring well and sauteeing for another few minutes.

3Add the spices, along with a splash of water, and stir for a minute or so until the spices completely coat the veg.

4Add enough water to cover the veg and bring the pan to a gentle simmer, then let it bubble away.

5for 40 minutes or so. Season with salt and pepper.

6Add a handful of freshly chopped coriander. Serve with couscous and a good dollop of harissa sauce.


2 large carrots, chopped into largish chunks

2 white turnips, quartered

1 medium onion, chopped

2 cloves garlic, finely chopped

1 tin chickpeas, drained

4tsp Marrakesh Chicken or Ras El Hnaout blend

1tsp Aleppo pepper flakes

2tsp dried coriander leaf