No Kebab Moroccan stew
Stews are perfect for winter time, and this lovely, spicy Moroccan stew is great for that, while you look forward to spring and longer days.
Our Moroccan stew is filled with No Kebab, which is nice and spicy on its own. Therefore, No Kebab is perfect for Moroccan cuisine, which uses a lot of lovely, hot spices.
1 bag DAVA No Kebab
2 tbsp rapeseed oil
1 onion, diced
1 sweet potato, cut into bite-size pieces
2 carrots, cut into bite-size pieces
1 red pepper, cut into large cubes
1 yellow pepper, cut into large cubes
1 green courgette, cut into large cubes
50 g fresh ginger, finely grated
5 dl tomato passata
1 tbsp ras el hanout
1 tsp cumin
120 g DAVA Ingrid peas, boiled
4 dl vegetable bouillon
2 tbsp apple cider vinegar
100 g dried dates
2 cloves garlic, crushed
Salt and pepper
Parsley, freshly chopped
Prepare No Kebab according to instructions on the bag, but do not fry it.
Heat the rapeseed oil in a pot, and sauté the onions for approx. 2 minutes.
Add the prepared No Kebab, and sauté for 3-5 minutes more, after which you add sweet potato, carrots, red pepper, yellow pepper and courgette. Mix everything gently, and let it brown a bit.
After 10 minutes, you add ginger, tomato passata, ras el hanout and Ingrid peas. After this, you add vegetable bouillon, apple cider vinegar, dates and garlic. Mix everything gently.
Let it simmer over low heat for about 40 minutes with the lid slightly open.
Sprinkle with freshly chopped parsley when serving.
The dish can be served with a number of different accompaniments, such as couscous, pearled spelt or quinoa, or you can serve it with a lovely, crisp salad, for example containing kale and other types of cabbage.