This veggie Moroccan-style stew tastes even better if made a few hours before, or even a day in advance
Prep:20 mins
Serves 6
350g new potatoes, halved1 fennel bulb, trimmed and cut into chunky batons1 medium carrot, cut into chunks1 red or yellow pepper, deseeded and cut into chunks1 large red onion, cut into chunks4 tbsp rapeseed or extra-virgin olive oil1 tsp cumin seeds1 tsp fennel seeds1 tsp coriander seeds, crushed3 garlic cloves, chopped400g can chopped tomatoes400g can chickpeas, rinsed and drained250ml red winezest and juice 1 orange1 cinnamon stick8 prunes, halvedcouscous and toasted flaked almonds, to serve (optional)
STEP 1Heat oven to 220C/200C fan/gas 7. Place the potatoes, fennel, carrot, pepper and onion in a roasting tin with 3 tbsp oil, the cumin, fennel and coriander seeds, and salt and pepper. Use your hands to coat everything, then roast for 30 mins, stirring once, until tinged and the potatoes are cooked through.STEP 2Meanwhile, heat a large pan over a medium heat and add the remaining 1 tbsp oil. Fry the garlic until fragrant, then add the tomatoes, chickpeas, wine, orange zest and juice, cinnamon stick and prunes. Bring to the boil and simmer while the vegetables roast. Add roasted vegetables to the tin and stir. Return to a simmer and cook for 15-20 mins. Serve over warm couscous scattered with toasted flaked almonds, if using.
