Moroccan-Inspired Stew with Greek-Style Cheese

Name: Moroccan-Inspired Stew with Greek-Style Cheese with lemon, dates & parsley
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 200 g Greek-style cheese; 400 g Potatoes; 1 piece Garlic; 1 piece Onion; 1 piece Carrot; 1 piece Romano pepper; 1 piece Courgette; 1 sachet(s) African-inspired spice mix; 1 piece Lemon; 2 teaspoon Fresh ginger; 40 g Chopped dates; 10 g Fresh flat leaf parsley; 1 tablespoon Extra virgin olive oil; 2 tablespoon Olive oil; 150 milliliters Low sodium vegetable stock; to taste Salt and pepper

with lemon, dates & parsley

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Dates are understood to be some of the oldest fruits cultivated by humans. There's even evidence that dates were being grown for food as far back as 7000 BCE!

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

100 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

200 g

Potatoes

½ piece

Garlic

½ piece

Onion

½ piece

Carrot

½ piece

Romano pepper

½ piece

Courgette

½ sachet(s)

African-inspired spice mix

½ piece

Lemon

1 teaspoon

Fresh ginger

20 g

Chopped dates

(May be present: Noten, Sesamzaad, Pinda's)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

½ tablespoon

Extra virgin olive oil

1 tablespoon

Olive oil

75 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3179 kJ

Calories760 kcal

Fat42.6 g

Saturated Fat20 g

Carbohydrate68.9 g

Sugar28.3 g

Dietary Fiber15.7 g

Protein27.1 g

Salt3.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Kettle

•Casserole with Lid

Cooking Steps

Prepare the stock. Boil plenty of generously salted water in a pot or saucepan. Thoroughly wash the potatoes and roughly chop. Slice the onion into half rings and crush or mince the garlic. Finely grate the ginger. Halve and deseed the Romano pepper, then cut into thin strips. Slice the courgette and carrot into crescents.

Heat the olive oil in a deep frying pan over medium-high heat. Fry the courgette, carrot, Romano pepper, onion, garlic and ginger for 3 - 4 minutes. Stir in the chopped dates and fry for a further 1 - 2 minutes.

Stir in the African-inspired spices and the stock. Cover with the lid and allow to simmer for 10 - 12 minutes over medium heat. Make some space among the vegetables at the bottom of the pan and then place the Greek-style cheese here. Season with salt and pepper and cook for 1 - 2 more minutes.

In the meantime, boil the potatoes for 12 - 15 minutes or until done, then drain and set aside.

Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.

Finely chop the parsley and quarter the lemon. Squeeze some lemon juice directly into the vegetables as preferred, then allow to cook for 5 - 6 more minutes over medium-high heat, uncovered. Season to taste with salt and pepper.

Stir the extra virgin olive oil and two thirds of the parsley into the potatoes, then season to taste with salt and pepper. Serve the potatoes and vegetable stew on deep plates. Garnish with the rest of the parsley and any remaining lemon wedges.