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
-
80 minMain dishflour, Eggs, extra virgin olive oil, potatoes, garlic, pecorino (cheese), fresh thyme, pancetta,ravioli with potato-pecorino filling
-
25 minMain dishsmoked mackerel fillet, oranges, wholemeal bread rolls, mayonnaise, caraway seed, extra virgin olive oil, grated horseradish, boiled wine sauerkraut, Red onion, curly lettuce melange,mackerel burgers with sauerkraut and orange
-
55 minMain dishsalmon fillets, lemon, soy sauce, ginger syrup, garlic, pine nuts, Sesame seed, sunflower oil, olive oil, onion, Spinach,salmon with a sesame crust
-
80 minMain dishlemon, olive oil, dry white wine, garlic, dried sage, veal steak,veal entrecote with sage
Nutrition
215Calories
Sodium7% DV165mg
Fat14% DV9g
Protein16% DV8g
Carbs7% DV20g
Fiber36% DV9g
Loved it