Spicy Moroccan Vegetable StewOctober 30, 2014
Sometimes, when the weather gets cold outside, all you want to do is cuddle up at home and eat something warm and satisfying. If you’re looking for a recipe that is spicy, filling and full of flavor, then look no further than this Spicy Moroccan Vegetable Stew!
I love Middle Eastern food- love eating it outside and love cooking it at home! This vegetable stew recipe is sweet and savory and spicy- I told you it was full of flavor. Oh, and the lovely smell that floats through the kitchen while cooking this will warm your heart and soul and make you feel like you are on a street in Morocco!
Let’s check out the recipe now, shall we?
Spicy Moroccan Vegetable Stew
- 2 tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 tsp. ginger powder
- 2 tsp. ground cumin
- 2 tsp. cinnamon
- 1 tsp. turmeric
- 1 tsp. dried chili flakes (more if you like it very spicy)
- 15 ounces canned crushed tomatoes
- 1 cup vegetable stock
- 15 ounces canned chickpeas, rinsed and drained
- 1 red pepper, chopped
- 3/4 cup raisins
- salt and pepper, to taste
- fresh mint leaves, to garnish
- Heat the oil in a large pan over medium heat. Add the onion and cook around 4-5 minutes. Add the garlic, tomatoes, stock, and all the spices and bring to a boil. Lower the heat and simmer for 20 minutes.
- Stir in the chickpeas, red pepper and raisins. Cook for another 20 minutes until cooked through and tender. Season with salt and pepper. Garnish with mint leaves. Serve hot over rice or couscous.
If you’re looking for more Middle Eastern-inspired dishes, then be sure to check out my recipes for chicken shawarma, chicken kebab, rosewater oatmeal and mahalabia rosewater pudding.