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
-
60 minMain dishRedHot Wings sauce, apricot jam, chicken wings, cut white cabbages, raisins, mayonnaise with yogurt, creme fraiche, fresh chives, something crumbly potatoes,spicy wings with coleslaw
-
50 minMain dishpotato, leg ham (natural), clove, butter, liquid baking product, Brussel sprout, nutmeg, cranberry compote, redcurrant jelly, cinnamon powder, paprika, Red wine vinegar, lemon juice,Christmas ham with cranberry glaze
-
25 minMain dishciabatta bake-off bread, tortelloni con formaggio e nocci, pine nuts, cherry vine tomatoes, green pesto, Spinach,tortelloni salad with pesto
-
50 minMain dishfresh basil, extra virgin olive oil, Red wine vinegar, basil on oil, salt, (freshly ground) four-season pepper, onion, Roast beef, butter or margarine, meat fond, apples (Elstar),roast beef with basil dressing
Nutrition
215Calories
Sodium7% DV165mg
Fat14% DV9g
Protein16% DV8g
Carbs7% DV20g
Fiber36% DV9g
Loved it