North African Stew
This recipe is adapted from Hugh Fearnley – Whittingstall’s North African Stew, River Cottage Veg Every day, (2011)
Servings Prep Time
3people 1hour
Servings Prep Time
3people 1hour
  1. Heat the oil in a large pan
  2. Dice the onion and add to the warm oil
  3. Cook until the onion on a medium heat until it starts to lightly brown
  4. Add the garlic, celery, pepper, turmeric, ginger and cinnamon and cook for a couple of minutes
  5. Next add the lentils, chickpeas, tomatoes, saffron, parsley and ½ the coriander.
  6. Cook for 15 minutes
  7. Now add the butternut squash, bay leaf and stock.
  8. Over and cook gently for approximately 30 minutes
  9. Add the pasta and simmer for a further 10 minutes or until it is cooked (wholewheat will take a longer than white pasta)
  10. Serve garnished with the remaining coriander.