Marrakesh Chickpea & Vegetable Curry

This is a Moroccan curry, but it could also pass for a stew. I have to admit, the first time I came across the original version of this recipe I was a bit skeptical. Orange juice in a veggie curry? I wasn’t sure how it would taste -especially with my healthy adjustments- but I was intrigued to try it out. I’m so glad I did, because it tastes amazing! The combination of cinnamon, curry spices and sweetness from the orange juice, sultanas and sweet vegetables go really well together, and the almonds add a nice change in texture from the rest of the ingredients. It’s also got a really diverse nutrient profile, thanks to all of the different vegetables, and it’s full of vitamin A, vitamin C and calcium. The various veggies also make this a really well-rounded source of phytonutrients (there’s almost every colour of the rainbow packed into this dish!). If you’ve got them, coconut yoghurt and mango chutney go really nicely on top.image3 (3)

Marrakesh Chickpea & Vegetable Curry

Takes 1 hour

Serves 4-6

  • 1 brown onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbs curry powder
  • 2 tsp ground turmeric
  • 1 tsp chilli powder (optional)
  • 1 cinnamon stick or 1 tsp cinnamon
  • Pepper
  • 500g sweet potato, cubed into 1x1cm pieces
  • 1 medium eggplant, cubed into 1x1cm pieces
  • 1 each red and green capsicum, chopped
  • 1 carrot, chopped
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2 tbs sultanas
  • ¼ cup almonds
  • 1 cup orange juice
  • 300g chopped leafy green vegetable (e.g. spinach, silverbeet, kale)
  • Fresh coriander, to garnish
  • Optional: Coconut yoghurt and mango chutney, to serve
  • Wholemeal cous cous (or brown rice), to serve
  1. In a large pot over medium-high heat, place the onion, garlic, spices and seasonings with a splash of water and saute for 5 minutes or until the onion is translucent.
  2. Add the sweet potato, eggplant, capsicums and carrot and saute for 5 minutes, adding water as needed to prevent the vegetables from sticking to the pot.
  3. Add the chickpeas, sultanas, almonds and orange juice. Cover and let simmer for 30 minutes or until vegetables are just cooked. Add leafy greens to pot and cook for a further 3-5 minutes until it has wilted. Taste and add salt if needed.
  4. Serve over wholemeal cous cous. Add a dollop of coconut yoghurt and mango chutney on top (optional). Garnish with Coriander.

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