Moroccan Spiced Stew by Rachel Ama
Ingredients
3 tbsp Biona Extra Virgin Olive Oil
1 aubergine, sliced
1 lemon, sliced
1 onion, chopped
2 tsp sweet paprika
1 tsp cumin
½ tsp oregano
2 tbsp Biona Tomato Purée
50g walnuts
2 dates, pitted
1x 400g can Biona Beluga Lentils, drained
1x 400g can Biona Whole Cherry Tomatoes
500ml vegetable stock
Salt, to taste
Handful of fresh coriander
Optional Toppings:
Crème fraîche or yogurt (plant-based options if preferred)
Biona White Jasmine Rice (to serve)
Method
Method:
- Heat olive oil in a large pan over medium heat. Add the aubergine slices and cook until golden on both sides, about 3-4 minutes per side. Cook in batches if necessary. Once done, transfer the aubergine to a plate and set aside.
- In the same pan, drizzle a little more olive oil if needed. Add the chopped onion, paprika, cumin, oregano, and lemon slices. Cook for about 4 minutes, stirring occasionally, until the onion softens.
- Stir in the tomato purée and cook for 2 minutes, allowing it to reduce slightly.
- Add the tin of cherry tomatoes, drained beluga lentils, pitted dates, and vegetable stock to the pan. Stir everything together.
- Pulse the walnuts in a blender until finely chopped, then add them to the stew—season with salt to taste.
- Cover the pan with a lid and simmer for 15 minutes, allowing the flavours to meld.
- Remove the lid, turn off the heat, and let the stew cool slightly. Serve over rice, topped with a dollop of crème fraîche or yoghurt, and garnish with fresh coriander if desired.
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