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5 from 1 vote

Green Chermoula Stew

A silky smooth and warming veggie stew with parsnips for sweetness, lentils for bulking, and soft pearl barley to bring it all together into a luscious creamy stew.
Course Main Course, Soup, starter, supper
Cuisine african, north africa
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 People
Author Debbie


  • 1/2 tsp olive oil
  • 1 Onion 100g finely chopped
  • 60 g dried green lentils
  • 50 g dried pearl barley
  • 2 parsnips 150g peeled and cubed (or 150g of potato)
  • 250 ml coconut milk
  • 250 ml tap water
  • 2 tablespoons of Chermoula paste from the Belazu range

To Serve:

  • A few strips of parsnip using the peeler
  • Drizzle of olive oil
  • Handful of freshly chopped parsley


  • Medium - large pan with lid for the hob.


  • Heat the oil in a large pan and gently cook the onion until soft. Stir in the lentils and pearl barley and coat well with the oil. Add the parsnip, coconut milk, water and stir. (if you prefer add potatoes instead of parsnip). Bring to the boil then pop on a lid and simmer for 45 minutes or until the lentils are cooked through and barley is slightly creamy. Finally stir in the Chermoula paste. For an extra kick stir in 1 tsp Chilli powder and 1 tsp paprika powder.
  • Whilst the stew is cooking use a peeler to shave off a few strips of parsnip (or strips of potato if using potato in the recipe) drizzle with oil, place on a baking tray and bake in the oven for 10 minutes at 180 degrees. Check every 3 minutes or so and toss or move around to ensure even cooking.
  • Dish up the Chermoula stew and top with the crisps and a sprinkle of freshly chopped parsley.