Moroccan-style Low-carb Stew

This is a vegetarian dish, but can easily be made vegan by replacing the Quorn with a tin of chickpeas or other non-meat mince. It serves 6 with leftovers, and is easily freezable.

 

You will need:

2 onions, chopped (I use my food processor’s chopping blade to chop things quickly and easily)

2 celery sticks, chopped

4 carrots (I used three ginormous carrots), chopped

2 red or yellow peppers, chopped

1 tin reduced-sugar baked beans (chickpeas would be better, but I didn’t have any in the cupboard)

300g Quorn mince

2 vegetable stock cubes

1 tablespoon extra virgin olive oil

1 tsp asafoetida

2 tsp ready-chopped ginger (I used Batts Easy Ginger from Lidl) or a 5cm piece of ginger, chopped

5 tsp ready-chopped garlic (again, I used Batts Easy Garlic from Lidl) or 5 cloves of garlic

4 tsp ground cumin

2 tsp ground coriander

5 tsp paprika

4 tsp turmeric

100g dried apricots, chopped (you can buy chopped dried apricots if you’re a Spoonie, like me)

Water

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What a mess after I cook! I have to rest before I can begin tidying.

1. Put the olive oil in a large saucepan or in a slow cooker.

2. Add the onions and peppers. Cook on a medium heat until soft (around 20+ minutes on high if you’re using a slow cooker).

3. Add the remaining ingredients.

4. Add 2l water.

5. Give it a good stir.

6. Now you have several options:

a) bring to the boil, then turn down the heat and simmer for 30 minutes.

b) leave on the lowest hob (stove top) setting for four hours or more.

c) if using a slow cooker, cook on high for four hours or low for six hours.

7. Enjoy!

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TOP TIPS

Why not try some garlic bread or, for a low-carb vegetarian option try this recipe for Almond Flour Dumplings? It’s not my recipe but I am going to try it.

PIZZA WRAPS

A tasty, quick midweek tea inspired by my daughter’s school dinners. Serves 4.

You will need:

8 tortilla wraps

Olive oil (or vegetable oil)

100g frozen onions

75g frozen chopped peppers

Tin of chopped tomatoes, drained

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 ball of mozzarella (or cheese of your choice – I use lacto-free cheese or soya cheese)

1 courgette, chopped

  1. Heat 1 tablespoon oil over a medium heat and add the onions, peppers and courgette.
  2. Cook through gently until soft and glistening.
  3. Add all other ingredients except tortillas and cheese.
  4. Heat through on a medium-high heat, stirring occasionally, until thickened and piping hot, about 20 minutes.
  5. Meanwhile, pre-heat oven to 200°C (180°C fan) and put a large casserole dish in to warm up.
  6. Chop the mozzarella into strips or grate if using another cheese.
  7. Lay out a tortilla wrap and add 1/8 of the tomato mixture in a dollop just below the centre.
  8. Add a little mozzarella or other cheese on top.
  9. Pick up the left and right sides of the circle and fold inwards to create a rectangle.
  10. Fold the bottom up, and then continue rolling upwards.
  11. Take casserole dish out of the oven and lightly grease with oil (carefully as it is hot).
  12. Place pizza wrap into casserole dish, folded side downwards.
  13. Repeat with remaining seven tortillas until all of the tomato mixture is used up.
  14. Drizzle the wraps with a little olive oil.
  15. Bake in the oven for 10 minutes.
  16. Serve with a green salad.

TOP TIPS

Why not try wholemeal, herb or garlic wraps

Chapatis would also work well in place of the tortillas, or indeed any other kind of soft flatbread