RECIPE: MOROCCAN VEGETABLE STEW

While going through this blog dinnerbank.com, I came across this Chermoula Moroccan sauce. It looked very interesting. The following is the link to that sauce: http://dinnerbank.com/2014/01/19/chermoula-moroccon-sauce/

Luckily all the ingredients where there in the fridge and my baby was taking his afternoon nap. I had to make it. Thanks Maria for the amazing recipe !

DSC_1170 The next day I started looking up recipes for a Moroccan Vegitables stew. I realised Moroccan food has flavours quite similar to Indian food. Thus I managed to find all the spices in the kitchen.

Making the Moroccan pita bread Batbout is very simple as it is quite similar to the Indian naan bread except it is round, smaller and thicker.

We loved our Moroccan dinner !

 

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Morroccan all spice powder:

2 tsp of cumin powder

2 tsp of dried coriander powder

2 tsp ground ginger

2 tsp red chilli powder

1 tsp coarsly grounded black pepper

1 tsp turmeric powder

1 tsp cinnamon powder

1 tsp clove powder

1/2 tsp sugar

2 tsp curry powder

grind all the ingredients into a fine powder

 

Vegetable stew:

INGREDIENTS:

(serves 3)

3 tbsp Chermoula sauce

2 tbsp olive oil

2-3 tsp all spice powder

1 large potato peeled

50 g cauliflower

1 carrot peeled

2 onions peeled

1/2 peas

1 small zucchini

2 tomatoes

1/2 cup boiled chick peas

1/4 tsp lemon juice

Salt to taste

METHOD:

cut all the vegetables into 1.5 inch pieces and keep them on the side.

In a pan heat the oil, add the Chermoula sauce and cook it for 5 minutes or till everything is cooked well.

Add the vegetables, chick peas and all spice powder. Mix well and add 4 cups of water and salt. Cook on a very low flame for at least 30 minutes. Squeeze the lemon juice

Serve with Batbout, pita bread or rice

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5 thoughts on “RECIPE: MOROCCAN VEGETABLE STEW

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