Visit the network of Pratico-Pratiques sites
Home | Themes | Vegetarian | Moroccan Stew
Moroccan Stew

Moroccan Stew

  • Serves 4
  • Prep time 15 minutes
  • Cook time 7 hours on low

Nutrition facts

Per serving: Calories 259, Protein 15 g, Fat 3 g, Carbohydrates 47 g, Fibre 12 g, Iron 6 mg, Calcium 196 mg, Sodium 309 mg
Slow-cooked chickpeas and vegetables are as satisfying as they are comforting with this Moroccan stew!

Ingredients

  • Tomates en dés
    1 can (796 ml) diced tomatoes
  • Pois chiches
    1 can (540 ml) chickpeas, rinsed and drained
  • ras-el hanout
    15 ml (1 tbsp) Ras el hanout or couscous spices
  • Courgette
    2 zucchinis, diced
  • Yogourt grec nature
    125 ml (½ cup) plain Greek yogurt (0%)

Also needed

  • 1 onion, chopped

Optional

  • 1 small eggplant, cut into cubes
  • 60 ml (¼ cup) cilantro leaves

Preparation

  1. In a slow cooker, mix the tomatoes with the chickpeas, ras el hanout, zucchinis, onion, and eggplant, if desired.
  2. Cover and cook on low for 7 to 8 hours.
  3. Top each serving with yogurt and the cilantro, if desired, before serving.

Side dish idea

Smoked Paprika Toasted Pitas

Cut 4 pitas into 8 triangles. In a bowl, mix 80 ml (⅓ cup) olive oil with 5 ml (1 tsp) mild smoked paprika, 2.5 ml (½ tsp) crushed coriander seeds and 2.5 ml (½ tsp) cumin seeds. Brush the pita triangles with the flavoured oil. Place the pitas on a baking sheet and toast in the oven at 190°C (375°F) for 5 to 8 minutes until the triangles are crispy and golden-brown.



You may also like

Leave a comment

Your email address will not be published. Required fields are marked *