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    Moroccan Style Sweet & Spicy Potato Stew

    This moroccan style sweet and spicy potato stew is filling AND healthy at the same time!





    Prep Time

    15 minutes

    Cooking Time

    1 hour 15 minutes

    Ok, so Spring is supposed to be here by now, but the weather gods clearly have other ideas. Most of us will probably dream of warmer days and travels to far-flung places right now. This will often bring with it a craving for flavoursome food that reminds us of holidays, adventures and sunshine. Since, however, it still feels somewhat too cold for a crisp (and cold!) salad, we need something a little more warming. And a Moroccan spiced stew is just the thing! Packed full of veggie goodness and flavours, this stew is guaranteed to warm you up and transport you to warmer climes whilst waiting for Spring to finally make an appearance.

    Watch the video

    Here's what you'll need...

    • 1kg sweet potatoes, diced into 1-inch chunks
    • 2-3 carrots, diced into ½-inch chunks
    • 3 shallots, finely sliced
    • 200g Puy lentils
    • 150g dried organic apricots, chopped
    • 3tbsp tomato purée
    • 1 tin chopped tomatoes
    • 750ml vegetable stock
    • 200g baby spinach
    • 3tsp Ras el Hanout spice mix
    • small bunch fresh coriander, finely chopped
    • 3 garlic cloves, finely chopped
    • 3tbsp organic argan oil
    • salt and freshly ground pepper

    Here's how it's done...

    Step 1

    Put the olive oil, chopped shallots and ras el hanout into a large pan and sauté on a medium heat until the onions are soft.

    Step 2

    Add the garlic and stir – do not let it burn as it will turn bitter.

    Step 3

    Add the apricots and stir.

    Step 4

    Add the tomato purée and stir.

    Step 5

    Add the carrots and sweet potatoes and stir until all covered.

    Step 6

    Add the lentils and stir again.

    Step 7

    Stir vegetable stock.

    Step 8

    Add the chopped coriander, season with a little salt and pepper. Add the chopped tomatoes and stir.

    Step 9

    Cover and leave all to simmer on a low heat for about 45 minutes to an hour, until the potatoes are softened.

    Add the spinach and cook for a further 15 minutes.

    Step 10

    Serve with couscous.