A silky smooth and warming Chermoula veggie stew with parsnips for sweetness, lentils for bulking, and soft pearl barley to bring it all together into a luscious creamy stew.
The magic of this dish is in its final ingredient: Chermoula. A North African sauce full of fragrant and rich flavours, which provide a wonderful green and aromatic kick to this pearl barley stew. The basis of chermoula is fresh coriander, salty preserved lemons, earthy cumin and leafy parsley. This mix provides a wonderful backdrop for what would otherwise be quite a plain meal.
Sauces and pastes
In general I love to make my own sauces and pastes. I really feel like I’ve cooked something special if the whole thing is from scratch. My Tikka masala paste never fails to impress. However, sometimes it takes something out of jar to introduce me to something new and to make a dish with a completely different taste and twist.
WATCH HOW TO MAKE GREEN CHERMOULA STEW
The Belazu range
Chermoula sauce – its a new one for me – and not something I was about to come up with by myself. The Belazu range offers a unique array of interesting sauces and pastes and Chermoula sauce is just one of many interesting jar products that caught my eye. The chermoula sauce can also be used as a marinade or topping for meat and fish. So if you fancy a bit of meat with this dish then I recommend baking a nice piece of white fish or a chunky bit of chicken with some chermoula and then serving on top of this stew – delightful!
Week night teas are always in need of a boost, but when time is precious its not always about making things more complex, its definitely about making it simpler. A dollop of this zesty, coriander North African paste in this pearl barley and lentil stew, turns a rather bland bowl of food into a green Goddess.
Parsnips or potatoes
A bit of fresh parsley and some homemade parsnip chips and this dish really does look fab. The addition of parsnips adds a nutty and sweet flavour which I really love against the backdrop of the zesty Chermoula. However, if an overly sweet savoury dish isn’t really your thing then swap the parsnips for cubed potatoes or sweet potatoes. – and if you do, then give potato crisps ago instead of the parsnip crisp topping 🙂
A veggie delight for those cold cold nights
Its still pretty cold out and I know that I’m still in need of some warming stews – and this is just the ticket for a healthy, veg-out in the middle of a freezing January.
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