Moroccan-Inspired Stew with Greek-Style Cheese
with lemon, dates & parsley- Melk (inclusief lactose)
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
- Selderij
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!
Ingredients
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
(Contains: Noten, Sesamzaad, Pinda's, May contain traces of allergens)
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
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
Utensils
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.
