If you enjoy sweet stews, you’ll love this family-friendly Moroccan-spiced kidney bean stew. Enjoy it on its own or pair it with couscous for a more satisfying meal.
- 400g tin kidney beans, drained and rinsed
- 1 large shallot, finely chopped
- 2 fat garlic cloves, finely minced
- 1 tbsp moroccan seasoning
- 1 medium carrot, chopped
- 100g tenderstem broccoli (broccolini)
- 1 celery stick, finely chopped
- 12 cherry tomatoes, quartered
- 1 tbsp tomato puree
- 1 tsp sesame seeds, to garnish
- Handful coriander, to garnish
- 150g couscous
- Heat a good splash of water in a medium saucepan over medium heat. Add the garlic, shallots, carrots, celery, cherry tomatoes and vegetable stock cube cook for 15-20 minutes or until the vegetables are very soft. Stir frequently and add little splashes of water if the pan gets too dry.
- Add the tomato puree and the Moroccan seasoning, stir well and cook for a further 10 minutes, adding small splashes of water if necessary.
- In the meantime, rinse the couscous thoroughly in cold water then place in medium bowl. Bring 150ml of water (or vegetable broth) to the boil, add to the couscous and cover with a lid and leave it until all of the water is absorbed. Set aside and keep warm
- Add the beans and broccoli to the stew, stir well then turn the heat down to a simmer and cook for around 5 minutes until the beans are hot and the broccoli is cooked.
- Serve the stew over couscous then sprinkle with sesame seeds and fresh coriander.
- Category: Lunch/Dinner
Keywords: Morroccan, Kidney beans, cous cous