🍽️ Aromatic Moroccan Vegetable Stew

Name: Aromatic Moroccan Vegetable Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions (approx. 100 g ); 2 garlic cloves; 20 g ginger (1 piece); 250 g large carrots (2 large carrots); 300 g zucchini (1 zucchini); 400 g cauliflower (0.5 cauliflower); 200 g okra pods (8 okra pods); 2 tbsp olive oil; 1 tsp turmeric; 1 tbsp paprika powder (sweet); 0.5 tsp ground cloves; 1 tbsp ground cumin; 600 ml classic vegetable broth; 0.1 g saffron threads (1 packet); 2 bay leaves; 50 g sultanas; 425 g chickpeas (can; drained weight); salt; pepper

229 kcal · 30 min · 4 servings

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Ingredients

2 onions (approx. 100 g )
2 garlic cloves
20 g ginger (1 piece)
250 g large carrots (2 large carrots)
300 g zucchini (1 zucchini)
400 g cauliflower (0.5 cauliflower)
200 g okra pods (8 okra pods)
2 tbsp olive oil
1 tsp turmeric
1 tbsp paprika powder (sweet)
0.5 tsp ground cloves
1 tbsp ground cumin
600 ml classic vegetable broth
0.1 g saffron threads (1 packet)
2 bay leaves
50 g sultanas
425 g chickpeas (can; drained weight)
salt
pepper

Instructions

1. Peel the onions and slice them into thin rings.
2. Peel the garlic cloves and chop them finely.
3. Peel the ginger and grate it finely using a kitchen grater.
4. Thoroughly wash the carrots, zucchini, and cauliflower.
5. Peel the carrots and cut them into pieces about 5 centimeters long.
6. Cut the carrot pieces lengthwise into four thin sticks.
7. Cut the zucchini in half crosswise.
8. Cut the zucchini halves lengthwise into four sticks as well.
9. Break the cauliflower into small florets.
10. Wash the okra pods and remove any tough stem ends if necessary.
11. Place all the prepared vegetables into a large bowl.
12. Add one tablespoon of oil to the vegetables.
13. Sprinkle turmeric, paprika powder, ground cloves, and cumin over the vegetables.
14. Toss everything well so that the vegetables are evenly coated with spices.
15. Heat the remaining oil in a large casserole pot.
16. Add the onions, garlic, and ginger to the pot.
17. Sauté the aromatics for 3 to 4 minutes until soft but not browned.
18. Add the spiced vegetables to the onion mixture in the pot.
19. Sauté the vegetables for 2 minutes while stirring.
20. Pour in the vegetable broth and bring the mixture to a boil.
21. Add saffron, bay leaves, and sultanas (golden raisins) to the pot.
22. Cover the pot and let the dish simmer on low heat for 15 minutes.
23. Rinse the chickpeas under cold water in a colander.
24. Add the chickpeas to the stew 5 minutes before the cooking time ends.
25. Season the finished stew to taste with salt and pepper.

Nutrition per serving

kcal: 229
Protein: 11 g · Fett/Fat: 7 g · Carbs: 27 g