Moroccan Vegetable Stew

It’s a wonderful, healthy, robust everyday meal. As with most curries/stews, it's superb the next day. So if you have any leftovers, I guarantee a fantastic lunch!

MOROCCAN VEGETABLE STEW [VEGAN]

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 onion, large sliced thin
• 3-4 garlic cloves sliced thin
• 6-8 tomatoes pureed
• 2 teaspoon coriander powder
• 2 teaspoon cumin powder
• 1 teaspoon cinnamon powder
• 1/2 teaspoon red chili powder. Add less or more according to your preference
• Salt and coarsely ground black pepper to taste
• 1 Potato/ sweet potato, large cut into small chunks
• 1/2 cup pumpkin cut into small chunks
• 1/2 cup mushrooms quartered
• 1 Red pepper cut into chunks
• 1 Yellow pepper cut into chunks
• 1/2 cup zucchini cut into chunks
• 1 cup chickpeas, cooked
• 2 teaspoons fresh breadcrumbs
• Cilantro/ parsley for garnish

PREPARATION

1. Heat oil in a large saucepan, add the onions and garlic. Cook for a couple minutes. Add all the spices – coriander, cumin, cinnamon, red chili powder, salt, and pepper. Cook for another couple minutes.
2. Add the pureed tomatoes and let it all simmer together for 8-10 minutes. Add the potatoes/ sweet potatoes and pumpkin. Add about 500 ml water. Cover and cook until they are softened.
3. Now add all the other vegetables – mushrooms, bell peppers, zucchini and the chickpeas. You may need to add some more water if it’s looking too dry. Cover and cook for another 5-6 minutes. Taste and adjust for seasoning. Finish off with some lemon juice and a handful of parsley or cilantro. Serve warm!

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