Rfissa aux Légumes

Rfissa aux Légumes is a traditional Moroccan baked dish that combines tender vegetables with flavorful spices and is served over a bed of fluffy, layered flatbreads. This vegetarian version is hearty, aromatic, and perfect for sharing.

Ingredients

• Carrots - 100 grams
• Zucchini - 100 grams
• Potato - 100 grams
• Onion - 1 medium (150 grams)
• Garlic - 2 cloves
• Chickpeas (cooked) - 100 grams
• Olive oil - 2 tablespoons
• Vegetable broth - 250 ml
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish
• Moroccan bread (or flatbread) - 2 pieces

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and chop the carrots, zucchini, and potato into bite-sized pieces.
3. Finely chop the onion and garlic.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until soft and translucent.
5. Add the chopped carrots, zucchini, and potato to the skillet, stirring well for about 5 minutes.
6. Stir in the cumin, coriander, turmeric, paprika, salt, and black pepper, and cook for another minute until fragrant.
7. Add the cooked chickpeas and vegetable broth to the skillet, bring to a simmer.
8. Transfer the vegetable mixture into a baking dish. Tear the Moroccan bread into pieces and layer it over the vegetables.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
11. Once done, let it cool for a few minutes, then garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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