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North African Hot Pot

Cooking for me has always been about throwing things together and hoping for the best. Sometimes I’m disappointed and other times I’m ecstatic.. the first time I made this dish thankfully was the latter. It’s like all my vegetarian stew dreams came true. We ate it and marvelled at just how satisfying it was. Since then I’ve topped it with cheese for a little extra tang - as the recipe suggests you can use feta, cashew or none at all; your call. This is the perfect meal for a cold winters night so get comfy and dig in!


Recipe information

Serves 4
1 hour 15 minutes


1 large onion, finely sliced

2 cloves garlic, peeled

2 cans chickpeas, rinsed and drained

2 cans tomatoes

1 cup cherry tomatoes

1 large sweet potato, cubed

1 1/2 cups water

1 1/2 tbs ras el hanout spice mix

1 tsp dried thyme leaves

1 tsp dried rosemary leaves

1 tsp caraway seeds

1/2 cup green olives

2 handfuls currants

1 cup red cabbage, shredded

1/2 tsp honey

1 tbs apple cider vinegar

1 tbs sesame seeds

2 handfuls parsley leaves

2 tbs feta or cashew cheese

1 tsp sea salt

macadamia or coconut oil



Pre-heat the oven to 180C

Heat a decent swig of oil in a medium sized casserole dish, crush in the garlic and add the onion. Sauté until the onion softens then add the spices, salt and a little more oil if necessary. Cook on a low heat for a further 30 seconds, stirring.

Add the canned and fresh tomatoes, water, chickpeas and sweet potato. Turn the heat up and bring to the boil.

Throw in the olives and currants, put the lid on and transfer the dish to the oven. Cook for 1 hour 15 minutes.

Meanwhile, toast the sesame seeds in a frying pan and set aside.

When the stew is almost cooked heat about a tablespoon of oil in a frying pan, add the cabbage, honey and apple cider vinegar. Cook for a minute or so tossing the cabbage as you go until its just lost its bite. Pour the sesame seeds over it.

Serve the stew topped with the cabbage, parsley and cheese if you are using it.