Name: Moroccan Stew
Yield: 4
Ingredients: Olive/ vegetable oil – 2 tbsp; Onion – 1 medium; Garlic – 3 cloves; Ginger – 1 tsp; Capsicum – ½ of 1 big; Yellow; Tomato – 1; Mint leaves; Raisins – 1 ½ tbsp; Almonds; Semi dried apricots; Fresh tomato puree – 1 ½ cups; Tomato ketchup – 2 tsp; Salt; Kabuli chana/chickpeas; Mixed vegetables; Cinnamon powder – ¾ tsp; Turmeric – ½ tsp; Whole cloves – 3 nos.; Nutmeg powder – ½ tsp; Red chilli powder – ¾ tsp; Coriander powder – 1.5 tsp; Cumin powder – ½ tsp; Choice of mixed vegetables/mushrooms; Potato; blanched almonds; couscous

Instructions

If using dried, soak chana overnight, drain, add water and pressure cook till done.
Dice onion, capsicum, bell peppers, tomatoes, vegetables. Boil vegetables. Grind tomatoes to a puree. Finely mince garlic.
Heat oil in a saucepan, saute onion and garlic till softened. Add capsicum, bell peppers, ginger, sauté 1 min. Add tomatoes, sauté 1 min.
Add boiled vegetables, mix well. Add mint leaves & coriander leaves, all spices. Mix well.
Add chana, raisins, apricots, almonds. Mix.
Add tomato puree, salt, pepper powder, brown sugar, water as needed. Simmer for 5 to 8 mins.
Add ketchup, stir and remove from heat. Garnish and serve hot.

Note

If using canned chickpeas, no need to boil/ pressure cook. Wash them and add to stew as mentioned.
Vary quantities of spices as per taste.
Add combination of vegetables as per choice and availability.
Instead of fresh ginger, add dry ginger powdered along with other spices.

Moroccan Stew

Moroccan Stew

Moroccan Stew

Description

Ingredients

Spices

Garnish

To serve

Instructions

Note

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