Difference between revisions of "Moroccan Vegetable Stew"
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RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tablespoons chopped fresh [[cilantro]] or [[parsley]] | * 2 tablespoons chopped fresh [[cilantro]] or [[parsley]] | ||
| − | == | + | == Procedures == |
# Heat the [[olive oil]] over medium-high heat in a pan and, when hot, add the [[carrot]]s, [[squash]], and [[onion]] for 10 minutes. | # Heat the [[olive oil]] over medium-high heat in a pan and, when hot, add the [[carrot]]s, [[squash]], and [[onion]] for 10 minutes. | ||
# Add the [[garbanzo beans]], stewed [[tomato]]es, [[prune]]s, [[cinnamon]], [[salt]], [[red pepper flakes|crushed red pepper]], and 1½ cups [[water]] and boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes. | # Add the [[garbanzo beans]], stewed [[tomato]]es, [[prune]]s, [[cinnamon]], [[salt]], [[red pepper flakes|crushed red pepper]], and 1½ cups [[water]] and boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes. | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
Latest revision as of 16:41, 15 July 2012
Description
This stew is authentically Moroccan and provides a nutritious, filling meal!
- This recipe serves 4.
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots, sliced
- 1 medium butternut squash, cubed
- 1 medium onion, chopped
- 400 g garbanzo beans, rinsed and drained
- 400 g stewed tomatoes
- ½ cup pitted prunes, chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 cup couscous
- 1 cup vegetable broth
- 2 tablespoons chopped fresh cilantro or parsley
Procedures
- Heat the olive oil over medium-high heat in a pan and, when hot, add the carrots, squash, and onion for 10 minutes.
- Add the garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1½ cups water and boil. After a few minutes, reduce to a low heat, cover and simmer for about 30 minutes.
- Cook the couscous in the vegetable broth, covering and leaving for 10 minutes. The bowl must be covered in clingfilm else it won't work.
- Finally, add the cilantro to the vegetables, stir for a few minutes and serve.
