vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Moroccan Vegetables

Moroccan Vegetables
Soya Chunk grannules / kheema Curry

Soya Chunk Grannules / Kheema Curry

Soya Chunks is an excellent source of protein and has a lot of health benefits too.This g...

Benda Batata Masala

Benda Batata Masala

Benda Batata Masala - ladies finger cooked with aloo is a good combination, goes well wit...

Restaurant Biryani Gravy Onion Salan

Restaurant Biryani Gravy Onion Salan

Onion Salan or the restaurant biryani gravy onion salan is commonly known as Hyderabadi B...

Dum Aloo authentic

Dum Aloo Authentic

Dum aloo Kashmiri is an extremely delicious main course dish which is actually potatoes c...

BEETROOT AND SPINACH FRY

Beetroot And Spinach Fry

Beetroot and spinach is a simple and delicious dish popularly made in the South Indian cu...

SAAG MUSHROOMS CURRY

Saag Mushrooms Curry

Saag mushroom curry is a healthy and iron rich recipe as both spinach and mushrooms are r...

Moroccan Vegetables Recipe, How To Make Moroccan Vegetables Recipe

This low-calorie, high-fiber side dish is colorful and comforting. Learn the recipe of Moroccan Vegetables by vahchef.

The chickpeas are a nice addition, and once cooked,is a nice addition to the overall texture of this dish.

About Recipe

How to make Moroccan Vegetables

(1 ratings)
0 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Moroccan Vegetables
Author : Vahchef
Main Ingredient : Kabuli Chana
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Moroccan Vegetables
• Chick peas (kabuli chana) - 2 cups.
• Cabbage - 2 cups.
• Onion - 2 cups.
• Eggplant - 1.5 cups.
• Tomato - 1 cup.
• Rutabaga - 1.5 cups.
• Carrot - 1.5 cups.
• All spice - 1 pinch.
• Saffron threads - 1 pinch.
• Vegetable broth or water - 2 cups.
• Cinnamon powder - 5 teaspoons.
• Ginger powder - 5 teaspoons.
• Turmeric powder - 1 tea spoon.
• Raisins - 5 cups.
• Margarine - 2 teaspoons.
• Bay leaf - 1 number.
Method:
  • In a pan, melt margarine over medium-high heat. Add chopped cabbage, onion and cook until the vegetables are softened, about 4 minutes.
  • Add the eggplant pieces; cook until softened, about 3 minutes.
  • Then add turmeric powder, cinnamon powder, ginger powder, all spice, and saffron. Add the broth and bring to a boil.
  • Once it start boilling, add chopped carrots, rutabaga, tomatoes and bay leaf; cook, covered stirring occasionally, for 20-30minutes or until vegetables are tender.
  • Add the boiled chickpeas and raisins; cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf.

Serve hot.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter