Moroccan Vegetable Stew -

5 from 1 vote

Moroccan Vegetable Stew

This healthy protein-packed, veggie-loaded Moroccan Vegetable Stew is a flavorful meal that's ALWAYS a hit. Wholesome and robust, it's an easy delicious dish for a quick weeknight meal!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Moroccan

Servings: Servings

Calories: 217kcal

Author: Natasha Minocha

Ingredients

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 lemon juice
Cilantro/ parsley For garnish

Instructions

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 2 cups of water. Cover and cook until they are softened.
Now add all the other vegetables - mushrooms, bell peppers, zucchini, and chickpeas. You may need to add some more water if it's 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!

Notes

Recipe adapted from BBC Good Food.

Nutrition