Home Recipes Recipe: Carrot, Chickpea & Kale Moroccan-Style Stew

Recipe: Carrot, Chickpea & Kale Moroccan-Style Stew

Carrot, Chickpea & Kale Moroccan-Style Stew. Picture; Burpee Europe
Carrot, Chickpea & Kale Moroccan-Style Stew. Picture; Burpee Europe

Using your allotment crops to make healthy meals – Burpee Europe

More and more of us are eating home-grown foods with all the physical and mental positives that brings.

Growing your own has the benefits of exposing our palates to a healthier diet and giving children the chance to taste vegetables in their natural state, rather than frozen.

Transport is one of the biggest factors in the carbon footprint of shop-bought plant-based foods, so buying locally sourced vegetables and fruit is a good start in helping to limit your impact on the environment.

However, filling your plate with homegrown produce is at the top of the rung on the low carbon footprint ladder. Here’s a recipe devised for Burpee Europe by chef Valerie Hamelin.

It’s made using Carrot Short N Sweet, which is easy to grow and full of vitamins. The sweet-flavoured carrot has 10cm roots bred for heavy or poor soil and can also be grown in large containers.


  • 3 tbsp olive oil
  • 1 red onion, diced
  • 6 Short N Sweet carrots, peeled and cut into 2cm half-moons
  • 4 garlic cloves, peeled and chopped
  • 2tsp harissa paste
  • 1 tsp fennel seeds
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tsp smoked paprika
  • 2 tsp turmeric
  • 2 tbsp tomato paste
  • 3 medium tomatoes, or 1 tin chopped tomatoes
  • 500ml vegetable stock
  • 2 tins chickpeas, drained
  • 1 handful curly kale or spinach
  • 1 tbsp low-fat crème fraiche (optional)
  • Sprig of coriander
  • Salt and pepper
Carrot Short N Sweet. Picture; Burpee Europe
Carrot Short N Sweet. Picture; Burpee Europe


In a large pan, place the olive oil over a medium heat.

Add the chopped onions, carrots and garlic, stir well and sauté for 5 to 6 minutes.

Add the fennel seeds, harissa paste, cumin, coriander, smoked paprika and tomato paste to the pan and stir well. It will form a thick paste.

Then add the tomatoes to the pan and cook for another 5 to 6 minutes, until reduced down.

Add the vegetable stock and the chickpeas to the pan and season with the salt and pepper, cook for 15 minutes until the stew looks a good consistency and glossy.

Finally, add a handful of kale a couple of minutes before finishing cooking, so the kale doesn’t discolour.

Taste and adjust with more harissa if necessary.

To serve

Place the stew in a large bowl and garnish with a blob of crème fraiche and chopped fresh coriander.

You can add a piece of grilled marinated salmon and place it on top of the stew.

This dish can be made vegan without the crème fraiche.

Seeds of carrot Short N Sweet are available from Mr Fothergill’s, Unwins and Plants of Distinction.

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Mandy Watson is a freelance journalist and an incurable plantaholic. MandyCanUDigIt grew from the tiny seed of a Twitter account into the rainforest of information you see before you. Gardening columnist for the Sunderland Echo, Shields Gazette and Hartlepool Mail and editor of the Teesdale Mercury Magazine. Attracted by anything rebellious, exotic and nerdy, even after all these years. Passionate about northern England and gardens everywhere. Falls over a lot.

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