How To Make Moroccan Vegetable Stew
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, add more for extra heat)
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup cooked chickpeas
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
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Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using) to the pot. Stir well to coat the onions and garlic with the spices.
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Add the carrots, potatoes, red bell pepper, zucchini, diced tomatoes (with their juices), vegetable broth, and cooked chickpeas to the pot. Season with salt and pepper to taste.
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Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the vegetables are tender.
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Serve the Moroccan Vegetable Stew hot, garnished with fresh cilantro. Enjoy!
Nutrition
- Calories : 235kcal
- Total Fat : 4g
- Sodium : 623mg
- Total Carbohydrates : 45g
- Dietary Fiber : 11g
- Sugar : 9g
- Protein : 8g
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