vegetables
Moroccan Vegetable Casserole A fragrant Moroccan vegetable casserole with chickpeas and five warm spices – a colorful vegan dish with real Moroccan depth of flavor
⏱ 1 hr 5 min 🍽 − 4 servings + 🌍 Middle Eastern 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Fried onion To assemble 👨🍳 Method For the Fried onion 1 Heat the olive oil in a large pot over medium heat.
⚙ Pan-frying Stove Large pot
2 Add the onion and fry for 8 minutes, stirring, until the onion turns golden.
⚙ Adding to the hot fat and frying Stove 💡 Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble 3 Add the garlic, cumin, turmeric, ginger, cinnamon, chili pepper, salt and black pepper and stir.
4 Add the carrot, sweet potatoes, tomatoes and stock and bring to a boil.
Stove
5 Turn down the heat, cover and simmer 20 minutes.
⚙ Simmering Stove Lid 💡 A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6 Add the zucchini and chickpeas and cook another 15 minutes, until all the vegetables are tender.
Stove 💡 Hard vegetables (carrot, eggplant) go in first, and zucchini only toward the end of cooking: that way they're all tender and none fall apart.
7 Sprinkle the cilantro on top.
8 Serve the stew with couscous.
317 calories
12 g protein
36 g carbs
10 g fat
● protein 17%● carbs 50%● fat 33%
Per serving (415 g), of 4 servings
For the Fried onion · To assemble ·
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