Moroccan vegetable stew with chickpeas

Name: Moroccan vegetable stew with chickpeas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 400 g fresh pumpkin; 2 Red onion; 1 eggplant; 1 zucchini; 3 tomato; 3 el traditional olive oil; 2 tl chili powder; tl ground cumin; 1 tl Ketoembar ground coriander; 1 tl cinnamon; 400 g canned chickpeas; 8 g fresh fresh mint

Vegetarian stew with pumpkin, onion, zucchini, eggplant, tomatoes, cumin, chickpeas and mint.

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.