This healthy protein packed vegan Moroccan Vegetable Stew is a flavourful meal that's ALWAYS a hit. Rich and robust, it's an easy delicious dish to make.
Author: Natasha Minocha
1Onion, largeSliced thin
3-4Garlic clovesSliced thin
1/2tspRed Chilli powderAdd less or more according to your preference
Salt & coarsely ground black pepper to taste
1Potato/ Sweet potato, largeCut into small chunks
1/2cupPumpkinCut into small chunks
1Red pepperCut into chunks
1Yellow pepperCut into chunks
1/2cupZuccchiniCut into chunks
Cilantro/ parsleyFor garnish
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 about 500 ml water. Cover and cook until they are softened.
Now add all the other vegetables - mushrooms, bell peppers, zucchini and the chickpeas. You may need to add some more water if its 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!