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Moroccan Vegetables

Moroccan Vegetables
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Moroccan Vegetables Recipe, How To Make Moroccan Vegetables Recipe

This low-calorie, high-fiber side dish is colorful and comforting. Learn the recipe of Moroccan Vegetables by vahchef.

The chickpeas are a nice addition, and once cooked,is a nice addition to the overall texture of this dish.

About Recipe

How to make Moroccan Vegetables

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Moroccan Vegetables
Author : Vahchef
Main Ingredient : Kabuli Chana
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Moroccan Vegetables
• Chick peas (kabuli chana) - 2 cups.
• Cabbage - 2 cups.
• Onion - 2 cups.
• Eggplant - 1.5 cups.
• Tomato - 1 cup.
• Rutabaga - 1.5 cups.
• Carrot - 1.5 cups.
• All spice - 1 pinch.
• Saffron threads - 1 pinch.
• Vegetable broth or water - 2 cups.
• Cinnamon powder - 5 teaspoons.
• Ginger powder - 5 teaspoons.
• Turmeric powder - 1 tea spoon.
• Raisins - 5 cups.
• Margarine - 2 teaspoons.
• Bay leaf - 1 number.
Method:
  • In a pan, melt margarine over medium-high heat. Add chopped cabbage, onion and cook until the vegetables are softened, about 4 minutes.
  • Add the eggplant pieces; cook until softened, about 3 minutes.
  • Then add turmeric powder, cinnamon powder, ginger powder, all spice, and saffron. Add the broth and bring to a boil.
  • Once it start boilling, add chopped carrots, rutabaga, tomatoes and bay leaf; cook, covered stirring occasionally, for 20-30minutes or until vegetables are tender.
  • Add the boiled chickpeas and raisins; cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf.

Serve hot.






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