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Carrot, Chickpea & Kale Moroccan Style Stew

Published: 10th December 2018


3 tbsp olive oil

1 red onion – diced

6 "short & sweet" carrots - peeled and cut into 2 cm half moons

4 garlic cloves - peeled and chopped

2tsp Harissa paste

1 tsp fennel seeds

1 tsp cumin

1 tsp coriander

2 tsp smoked paprika

2 tsp turmeric

2 tbsp tomato paste

3 medium tomatoes alternatively use 1 tin of chopped tomatoes

500 ml Vegetable stock

2 tins of chick peas – drained from liquid

1 handful of curly kale or spinach

1 tbsp of low fat crème fraiche (optional)

Sprig of Coriander

Salt & pepper for seasoning


  1. In a large pan, place the olive oil over a medium heat.
  2. Add the chopped onions, carrots & garlic, stir well and sauté for 5 to 6 minutes.
  3. Add the fennel seeds, harissa paste, cumin, coriander, smoked paprika and tomato paste to the pan and stir well. It will form a thick paste.
  4. Then add the tomatoes to the pan and cooked for another 5 to 6 minutes, until reduced down.
  5. Add the vegetable stock & the chickpeas to the pan and season with the salt and pepper, cook for 15 minutes until the stew looks a good consistency & glossy
  6. Finally, add a handful of kale a couple of minutes before finishing cooking. ( So the kale doesn’t discolour)
  7. Taste and adjust more Harissa if necessary

To serve

Place the stew in a large bowl and garnish with a blob of crème fraiche & chopped fresh coriander 


You can add a lovely piece of grilled marinated salmon and place it on top of the stew. Delicious!

This dish can be made Vegan without the crème fraiche.

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