How To Make Make-Ahead Vegetarian Moroccan Stew Recipe
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 carrots, sliced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (400g) diced tomatoes
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1/4 cup chopped fresh cilantro
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the carrots, bell pepper, and zucchini to the pot. Cook for another 5 minutes, until the vegetables start to soften.
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Stir in the diced tomatoes, vegetable broth, cumin, coriander, paprika, cinnamon, ginger, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 30 minutes.
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Add the chickpeas and frozen peas to the pot. Cook for an additional 10 minutes.
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Stir in the chopped cilantro and remove from heat.
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Allow the stew to cool completely, then transfer to an airtight container and refrigerate until ready to use.
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When ready to serve, reheat the stew on the stovetop or in the microwave until heated through.
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Serve the stew hot with your choice of couscous, rice, or crusty bread.
Nutrition
- Calories : 240kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 850mg
- Total Carbohydrates : 43g
- Dietary Fiber : 9g
- Sugar : 11g
- Protein : 8g
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