Moroccan Vegetable Stew (Morocco)

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MOROCCAN VEGETABLE STEW

 

2 tbsp vegetable oil

1 medium onion, peeled, chopped

3 cloves garlic, finely chopped

1 tbsp grated fresh ginger root

1 tsp each: ground cinnamon, ground cumin

1/2 tsp salt

1/4 tsp hot pepper flakes

1 large eggplant, unpeeled, cut in 1 1/2-inch cubes

1 lb (500 g) potatoes, peeled, cut in 1-inch cubes

1 large tomato, chopped

1 cup vegetable stock

19 oz (540 mL) can chick-peas, drained, rinsed

10 oz (300 g) bag or large bunch fresh spinach, chopped

1/2 cup raisins or mixed chopped dried fruit

1/2 cup slivered almonds, pine nuts or cashew pieces

Chopped fresh mint, coriander or parsley for granish

 

Heat oil in large skillet over medium heat. Add onion. Cook, stirring

occasionally, about 4 minutes or until softened. Add garlic, ginger,

cinnamon, cumin, salt and hot pepper flakes. Cook, stirring, about 1 minute

or until fragrant. Add eggplant, potatoes and tomato, stirring to coat. Pour

in stock. Bring to a boil. Reduce heat and simmer, covered, about 20 minutes

or until vegetables are tender.

Add chick-peas, spinach and raisins. Simmer, uncovered, about 10 minutes.

Garnish with almonds and mint, coriander or parsley.

 

Makes 4 to 6 servings.

 

country : Morocco

course : vegan main course

 

bron : The Toronto Star (May 24, 2000), through Melody [EthnicRegionalMCook]

 

 

 

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