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Moroccan Style Vegetable Stew Recipe

Moroccan Style Vegetable Stew Recipe is a perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable. The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes. Serve Moroccan Style Vegetable Stew Recipe hot over a bed of or couscous. Try more of our Moroccan cuisine-

simple17 ingredients8 preparation steps
Map

Ingredients

  • Extra Virgin Olive Oil
  • Onions
  • Garlic
  • Fresh cream
  • Cumin powder (Jeera)
  • Red Chilli powder
  • Cloves (Laung)
  • Cardamom Powder (Elaichi)
  • Cinnamon Powder (Dalchini)
  • Potatoes (Aloo)
  • Kaddu (Parangikai/ Pumpkin)
  • Carrots (Gajjar)
  • Kabuli Chana (White Chickpeas)
  • Black olives
  • Lemon juice
  • Coriander (Dhania) Leaves
  • Salt

Preparation

  1. 1To prepare Moroccan-Style Vegetable Stew Recipe, heat the oil in a large
  2. 2over medium heat.
  3. 3Add the onion and the garlic, stirring until it gets tender and golden brown.
  4. 4Add the water or the stock, chili powder, cumin, cloves, cinnamon, cardamom, and salt. Allow it to boil for a few minutes till everything combines.
  5. 5Add the cream, potatoes, pumpkin/squash, carrots and chickpeas.
  6. 6Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.
  7. 7Stir in the lemon juice after switching off heat, adorn the soup with parsley and serve Moroccan-Style Vegetable Stew Recipe hot with
  8. 8or couscous.