This low-calorie, high-fiber side dish is colorful and comforting. Learn the recipe of Moroccan Vegetables by vahchef.
- 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.
How to make the tasty recipe procedure as follows:
- 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.
How to make the tasty recipe description mentioned here,This low-calorie, high-fiber side dish is colorful and comforting. Learn the recipe of Moroccan Vegetables by vahchef.