Vegetarian Moroccan Stew
From tim_zemanek 14 years agoIngredients
- You will need: shopping list
- ¼ x cup oil shopping list
- 3 x brown onions (finely chopped) shopping list
- 1 x large sweet potato (diced into 2 cm cubes) shopping list
- 2 x butternut squash (diced into 2-3 cm cubes) shopping list
- 4 x cloves garlic shopping list
- 2 x green onions shopping list
- 4 x tbsp cinnamon shopping list
- 3 x tbsp cumin shopping list
- 3 x tbsp chili flakes shopping list
- 1 x tsp dried coriander shopping list
- 2 x tsp garam masala shopping list
- 1 x tsp salt shopping list
- 1 x tsp pepper shopping list
- 3 x tsp vegetable stock shopping list
- 1 x tin chopped tomatoes (drained) shopping list
- 6 x carrots (roughly diced) shopping list
- 1/2 x can chic peas (drained) shopping list
- 1 x cup raisins shopping list
- 2 x red peppers (diced) shopping list
- 2 x green peppers (diced) shopping list
- 2 x heads broccoli (cut into pieces) shopping list
- 3 x zucchini shopping list
How to make it
- Gently sauté the onions in the oil over a low heat, stirring regularly until soft.
- When the onions are soft, add the garlic, cinnamon, cumin, chili flakes, coriander, garam masala, green onions, salt and pepper and mix well.
- Add the sweet potato, butternut squash and the drained tin of tomatoes and bring to a boil, then reduce heat to simmer.
- Add the carrots, chickpeas and raisins. Simmer for another 5 minutes.
- Once the sweet potato and the squash are softened, the stew is pretty much ready.
- Taste to see if any other spices or seasonings need adding.
- The stew should also be nice and thick. If it isn’t you can add more chic peas and cook for a few more minutes.
- Finally, add the broccoli, zucchini and peppers. Stir well.
- Serve with a side of couscous.
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