Filter
Reset
Sort ByRelevance
MELLISAR
Moroccan vegetable stew with chickpeas
Vegetarian stew with pumpkin, onion, zucchini, eggplant, tomatoes, cumin, chickpeas and mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut pumpkin into thick slices. Remove the seeds and the stringy inside. Peel thin and cut the flesh into cubes.
-
Cut the onion into rings, the eggplant and the zucchini into cubes and the tomatoes into wedges.
-
Heat in casserole oil. Spoon pumpkin, onion, zucchini, eggplant, tomato, all spices and some salt through it.
-
Stewed vegetables covered on soft heat in 20 min. Gently cooked. Scoop occasionally.
-
Rinse in chaff peas under cold running water and drain well. Scoop the chickpeas through the vegetables and simmer for 10 minutes.
-
Season with salt and pepper. Sprinkle fresh mint over it.
Blogs that might be interesting
-
20 minMain dishtofu natural, sunflower oil, fresh ginger root, garlic, tomato, light soy sauce, chestnut mushrooms, Spinach, couscous, pumpkin seeds,tofu with mushrooms and spinach
-
40 minMain dishold white bread, traditional olive oil, shallot, unsalted butter, White wine, dried thyme, veal ester, fresh parsley, garlic, fresh spinach,veal oyster with crispy shallots crust
-
30 minMain dishsteak, peanut oil, liquid baking product, honey, lemon juice, ketjapmarinademanis, Tabasco, crumbly potatoes, egg yolk, green herbs,steak in honey marinade with herb toast
-
35 minMain dishzucchini, shallot, fresh dill, Elstar apple, celery, tuna pieces in sunflower oil, Hummus, feta, White bread,stuffed zucchini with tuna and feta
Nutrition
215Calories
Sodium7% DV165mg
Fat14% DV9g
Protein16% DV8g
Carbs7% DV20g
Fiber36% DV9g
Loved it