Moroccan Style Vegetable Stew Recipe

Name: Moroccan Style Vegetable Stew Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3
Ingredients: 2 tbsp Extra Virgin Olive Oil (2 tablespoons Extra Virgin Olive Oil); ½ cup Yellow Onion (1/2 cup Onions finely chopped); 1 tsp Garlic (1 teaspoon Garlic finely chopped); 2 cup Vegetable Stock (2 cups Vegetable stock or water); ½ cup Cream (1/2 cup Fresh cream); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); ¼ tsp Cloves (1/4 teaspoon Cloves (Laung) ground); 1 tsp Ground Cardamom (1 teaspoon Cardamom Powder (Elaichi)); ¾ tsp Cinnamon (3/4 teaspoon Cinnamon Powder (Dalchini) ground); ½ cup White Potatoes (1/2 cup Potatoes (Aloo) boiled and cubed); ¼ cup Pumpkin (1/4 cup Kaddu (Parangikai/ Pumpkin) cubed); ¼ cup Carrot (1/4 cup Carrots (Gajjar) cubed or sliced); ¼ cup Chickpeas (1/4 cup Kabuli Chana (White Chickpeas) soaked overnight & cooked); ⅓ cup Black Olives (1/3 cup Black olives pitted and halved); 3 tbsp Lemon Juice (3 tablespoons Lemon juice); ¼ cup Cilantro (1/4 cup Coriander (Dhania) Leaves or parsley, chopped finely); 0 pieces Table Salt (Salt to taste)

Moroccan Style Vegetable Stew Recipe - Continental Food Recipes

55 min

Servings3

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 3 servings

Extra Virgin Olive Oil2 tbsp · 2 tablespoons Extra Virgin Olive Oil
Yellow Onion½ cup · 1/2 cup Onions finely chopped
Garlic1 tsp · 1 teaspoon Garlic finely chopped
Vegetable Stock2 cup · 2 cups Vegetable stock or water
Cream½ cup · 1/2 cup Fresh cream
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Cloves¼ tsp · 1/4 teaspoon Cloves (Laung) ground
Ground Cardamom1 tsp · 1 teaspoon Cardamom Powder (Elaichi)
Cinnamon¾ tsp · 3/4 teaspoon Cinnamon Powder (Dalchini) ground
White Potatoes½ cup · 1/2 cup Potatoes (Aloo) boiled and cubed
Pumpkin¼ cup · 1/4 cup Kaddu (Parangikai/ Pumpkin) cubed
Carrot¼ cup · 1/4 cup Carrots (Gajjar) cubed or sliced
Chickpeas¼ cup · 1/4 cup Kabuli Chana (White Chickpeas) soaked overnight & cooked
Black Olives⅓ cup · 1/3 cup Black olives pitted and halved
Lemon Juice3 tbsp · 3 tablespoons Lemon juice
Cilantro¼ cup · 1/4 cup Coriander (Dhania) Leaves or parsley, chopped finely
Table Salt0 pieces · Salt to taste

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Steps

1To prepare Moroccan-Style Vegetable Stew Recipe, heat the oil in a large saucepan over medium heat.
2Add the onion and the garlic, stirring until it gets tender and golden brown.
3Add the water or the stock, chili powder, cumin, cloves, cinnamon, cardamom, and salt. Allow it to boil for a few minutes till everything combines.
4Add the cream, potatoes, pumpkin/squash, carrots and chickpeas.
5Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.
6Stir in the lemon juice after switching off heat, adorn the soup with parsley and serve Moroccan-Style Vegetable Stew Recipe hot with saffron pilaf or couscous.

Nutrition

Calories: 256kcal
Protein: 2g
Carbs: 7g
Fat: 25g
Fiber: 2g
Sugar: 3g

Estimated from the ingredient list.

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Questions

How long does moroccan style vegetable stew recipe take to make?

About 55 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 3 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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