Moroccan Vegetable Stew

This Moroccan Vegetable Stew has a balance of sweet and savoury flavours, coupled with the intensity of spices set this apart from your average stew.

Ingredients

2 cups cooked chickpeas

1 onion chopped

1 small to medium sweet potato diced

1 large capsicum cut into chunks

1 zucchini sliced

1 carrot sliced

8 peeled and chopped tomatoes or 2 cans chopped tomatoes

Chilli as desired

2 tsp each ground turmeric, cumin, coriander

2 cloves of garlic, crushed

1 cup vegetable stock

Method

1. Heat a large saucepan and add water or small amount of olive oil.

2. Add onion and cook until translucent.

3. Add sweet potato and carrot and sauté for 5 minutes.

4. Add zucchini and capsicum and sauté a further five minutes.

5. Add vegetable stock, tomatoes, spices and simmer for 20 minutes or until vegetables are tender.

6. Serve in bowls on its own or with quinoa, couscous, brown rice or pasta.

If you enjoyed this Moroccan Vegetable Stew, check out my collection of main meal recipes.