Moroccan One Pot Stew | Campingaz x Fell Foodie
25 Minutes
Serves 2
Intermediate
One pots are great when cooking outdoors. If nothing else it keeps the washing up down for after. This fragrant, Middle Eastern dish is herby, earthy, with pops of aniseed from the fennel seeds. Packed with veggies, protein and carbs it’s a all in one refuel, ideal after a day of adventure or just a way to warm up back at basecamp. Take it to an extra level by teaming it up with some fresh pittas, you’ve even got a spare hob to go out should you fancy making your own to bring a full Levant experience to camp.
Ingredients
- 1 White Onion
- 1 Celery Stick
- 1 Carrot
- 2 Red Peppers
- 2 Garlic Cloves
- 400g Chopped Tomatoes
- Tomato puree
- 1 vegetable stock cube
- 200g pinto beans, 200g cannellini beans
- Z’aatar
- Fennel seeds
- Red wine vinegar
- 1 tablespoon tahini paste
- 200g soy yogurt
- 1 lime
- 5g fresh coriander
- Olvie oil
Equipment
- Campingaz Kitchen 2 Multi Cook
- Knife
- Wooden Spoon/Spatula
- Medium Pan
Method
Add your yoghurt to a bowl with the tahini paste and some salt and pepper. Slice a lime in half and add the juice to the yoghurt bowl. Mix to combine and set aside for later.
Peel the onion and carrot. Finely dice the onion. Chop the celery and carrot into small cubes.
Peel the onion and thinly slice some full circles. Slice the tomato thinly into slices too then peel some layers off of the baby gem lettuce.
Place a pan on the stove on a low heat with a generous glug of olive oil. Allow to heat for 20 seconds or so and then add the chopped onion, carrot and celery.
Whilst cooking, peel and finely chop the garlic and deseed and chop the peppers into small cubes. Add to the pan, stir and cook until everything begins to soften.
Add 2 teaspoons of z’aatar, a pinch of pepper and ½ teaspoon of fennel seeds to the pan. Cook for a couple of minutes then add a tablespoon of tomato puree and a splash of red wine vinegar.
Add all of the beans, the chopped tomatoes and a stock cube. Increase the heat slightly and bring to a simmer for around 3 minutes.
Serve in a bowl with a dollop of tahini yoghurt, a sprinkle of fresh coriander and a drizzle of olive oil to top. Enjoy.
