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Moroccan Vegetable Stew

City New York City
State New York
Country United States


Moroccan Vegetable Stew

This healthy protein packed vegan Moroccan Vegetable Stew is a flavourful meal that\’s ALWAYS a hit. Rich and robust, it\’s an easy delicious dish to make.


1 tbsp Vegetable oil
1 Onion, large Sliced thin
3-4 Garlic cloves Sliced thin
6-8 Tomatoes Pureed
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp cinnamon powder
1/2 tsp Red Chilli powder Add less or more according to your preference
Salt & coarsely ground black pepper to taste
1 Potato/ Sweet potato, large Cut into small chunks
1/2 cup Pumpkin Cut into small chunks
1/2 cup Mushrooms Quartered
1 Red pepper Cut into chunks
1 Yellow pepper Cut into chunks
1/2 cup Zuccchini Cut into chunks
1 cup Chickpeas, cooked
2 tsp Fresh breadcrumbs
Cilantro/ parsley For garnish


Heat oil in a large saucepan, add the onions and garlic. Cook for a couple minutes. Add all the spices – coriander, cumin, cinnamon, red chilli powder, salt and pepper. Cook for another couple minutes.
Add the pureed tomatoes and let it all simmer together for 8-10 minutes. Add the potatoes/ sweet potatoes and pumpkin. Add about 500 ml water. Cover and cook until they are softened.
Now add all the other vegetables – mushrooms, bell peppers, zucchini and the chickpeas. You may need to add some more water if its looking too dry. Cover and cook for another 5-6 minutes. Taste and adjust for seasoning. Finish off with some lemon juice and a handful of parsley or cilantro. Serve warm!

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