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Moroccan Vegetable Stew

  • 40minutes

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Source: localfoods.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. vegetable oil

  2. 1 onion, chopped

  3. 1/2 tsp. salt, plus more to salt

  4. 3 cloves garlic, minced

  5. 1 Tbsp. ras el hanout

  6. 1 red chile, chopped or 2 small dried chiles such as chile arbols

  7. 4 cups chicken or vegetable broth

  8. 2 medium potatoes, peeled and chopped

  9. 2 carrots, peeled and chopped

  10. 2 to 3 cups additional chopped vegetables such as zucchini, sweet potatoes, parsnips, turnips

  11. 1 can (about 1 1/2 cups) cooked chickpeas, drained and rinsed

  12. 2 tomatoes, chopped

  13. 1/4 cup minced parsley

  14. 1 preserved lemon, chopped

  15. Harissa

Instructions Jump to Ingredients ↑

  1. Heat the oil over medium high heat in a large pot or sauté pan. Add the onion and salt and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the ras el hanout and chiles and stir to combine and fragrant, about another minute.

  2. Add the broth, 1 cup water, potatoes, carrots, any other vegetables, and chickpeas. Bring to boil, reduce heat to simmer, and cook until the vegetables are tender, about 15 minutes.

  3. Stir in the tomatoes and/or parsley, if using.

  4. Add salt to taste.

  5. Serve hot, over couscous, if you like, garnished with preserved lemon . Serve with hot sauce or harissa .

  6. Makes 4 to 6 servings Moroccan Vegetable Stew .

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