Rooty Moroccan Winter Stew | Abel & Cole
Rooty Moroccan Winter Stew
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Prep: 15 mins
Cook: 40 mins
Warm yourself, cockles and all, with this wonderfully thick stew stuffed with seasonal roots and sweet dried figs, gently simmered with aromatic cumin, cinnamon and fresh turmeric. Served spooned over tender grains of bulgar wheat and finished with tangy splodges of yogurt.
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857 kcal
(per portion)
Ingredients you'll need
  • 1 carrot
  • 2 parsnips
  • 200g Jerusalem artichokes
  • 2 garlic cloves
  • A thumb of fresh turmeric
  • 50g dried figs
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 400g chopped tomatoes
  • 150g bulgar wheat
  • 100g kale
  • 150g yogurt
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 500ml boiling water
Step by step this way
  • 1.

    Scrub the carrot. Peel the parsnips and Jerusalem artichokes (don't worry about the odd bit of skin). Chop all 3 into bite-sized chunks.

  • 2.

    Peel the garlic cloves and crush or finely chop them. Peel the fresh turmeric and finely grate it (it will dye everything yellow, so grate it onto a plate you can wash up straight away and use gloves to protect your fingers). Chop the dried figs into small pieces, discarding the woody stems.

  • 3.

    Pour 1 tbsp oil into a pan set over a medium heat. Add the veg with the garlic and turmeric. Spoon in 1 tsp ground cumin and a pinch of salt and pepper. Drop in the cinnamon stick and fry for 5 mins, stirring occasionally. Add the figs.

  • 4.

    Pour in the tomatoes and 200ml boiling water. Stir to combine. Bring the stew to the boil, then partially cover and reduce to a simmer. Cook for 30 mins till the the sauce has thickened.

  • 5.

    Meanwhile, pour the bulgar wheat into a heatproof bowl. Sprinkle in a little salt and pour over 300ml boiling water. Cover with a plate, and set aside for 15 mins to soak.

  • 6.

    Trim any woody ends away from the kale and roughly shred the leaves. When the stew has cooked for 30 mins, stir in the kale and cook for a further 5 mins, till the kale is wilted.

  • 7.

    Serve the stew with piles of fluffy bulgar wheat and dollops of refreshing yogurt on the side.

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