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MELLISAR
Moroccan vegetable stew with chickpeas
Vegetarian stew with pumpkin, onion, zucchini, eggplant, tomatoes, cumin, chickpeas and mint.
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Ingredients
Directions
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Cut pumpkin into thick slices. Remove the seeds and the stringy inside. Peel thin and cut the flesh into cubes.
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Cut the onion into rings, the eggplant and the zucchini into cubes and the tomatoes into wedges.
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Heat in casserole oil. Spoon pumpkin, onion, zucchini, eggplant, tomato, all spices and some salt through it.
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Stewed vegetables covered on soft heat in 20 min. Gently cooked. Scoop occasionally.
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Rinse in chaff peas under cold running water and drain well. Scoop the chickpeas through the vegetables and simmer for 10 minutes.
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Season with salt and pepper. Sprinkle fresh mint over it.
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Nutrition
215Calories
Sodium7% DV165mg
Fat14% DV9g
Protein16% DV8g
Carbs7% DV20g
Fiber36% DV9g
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