Moroccan stew


  • Ingredients:
  • 1 onion
  • 4 cloves garlic
  • 1 large potato
  • 1 zucchini
  • 1 large carrot
  • 1 cdita. of turmeric
  • 1 ½ cumin
  • 1 tsp sweet pepper
  • 1 tsp hot pepper
  • 1 teaspoon cinnamon powder
  • 200 gr. of tomato sauce
  • ½ liter of vegetable broth or water
  • 1 jar of cooked chickpeas
  • Aove (extra virgin olive oil)
  • A handful of cilantro
  • Salt and pepper to taste
  • Cooked rice, cous cous bulgur as a garnish


Pour two tablespoons of extra virgin olive oil and when it is hot add the chopped onion and garlic. cook about 3-4 minutes.

Add the spices in the center and stir quickly so they don’t burn for 1 minute so they release their scent.

Add the potato, the zucchini and the carrot into pieces and stir.

Now add the tomato sauce, the vegetable broth or water and the chickpeas.

Cook with a lid until the potatoes are tender (about 20 minutes).

Taste and correct the spices.

Let rest off the heat and serve with chopped coriander and the chosen garnish.

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