Marrakesh stew
3
Points®
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.
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