Moroccan Vegetable Stew

This Moroccan Vegetable Stew is a vibrant and aromatic dish, packed with a variety of vegetables and warm spices, offering a hearty and satisfying meal. It's a perfect representation of Moroccan cuisine, bringing together flavors and textures that delight the palate.

Ingredients

• Olive oil - 2 tablespoons
• Onion, chopped - 1 medium
• Garlic, minced - 3 cloves
• Carrot, diced - 1 medium
• Zucchini, diced - 1 medium
• Red bell pepper, diced - 1 medium
• Eggplant, diced - 1 small
• Chickpeas, cooked - 1 cup
• Diced tomatoes, canned - 400 grams
• Vegetable broth - 250 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the diced carrot, zucchini, red bell pepper, and eggplant to the pot. Cook for an additional 5-7 minutes, stirring occasionally.
3. Stir in the cooked chickpeas, diced tomatoes (with their juice), and vegetable broth. Mix well.
4. Sprinkle the ground cumin, ground coriander, paprika, cinnamon, salt, and black pepper over the vegetables. Stir to combine.
5. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 25 minutes, stirring occasionally.
6. Once the vegetables are tender, remove from heat and stir in the fresh parsley and lemon juice.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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