Marrakesh stew

3
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
The dates add a subtle sweetness to this dish and help thicken the sauce. Serve with 40g dried couscous (prepare according to pack instructions) for an extra 4 ProPoints values per serving.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, chopped

Carrots, raw

350 g, peeled and chopped

Butternut Squash

400 g, peeled, de-seeded and diced

Aubergine

1 medium, diced

Tinned Tomatoes

400 g, chopped

Vegetable stock cube

1 cube(s), prepared with 300ml hot water

Courgette

1 medium, cubed

Dates, dried

100 g, chopped

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Salt

1 teaspoon(s)

Black pepper

1 pinch

Instructions

  1. Spray a large, lidded, non stick saucepan with the cooking spray and cook the onion for 5 minutes, covered, until soft.
  2. Stir in the carrots, butternut squash and aubergine and cook for 5 minutes until starting to brown, stirring occasionally. Add the tomatoes, stock, courgette and dates and simmer uncovered for 20 minutes.
  3. Stir in the chick peas and heat through. Check the seasoning and serve immediately in bowls.