Moroccan Vegetable Stew Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 onion, chopped
2 cloves of crushed garlic
1 large carrot, diced
1 large red pepper, chopped
2 stalks celery, chopped
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper , to taste
1/2 tsp ground turmeric
1 -1 1/2 cup vegetable stock
1 cup chopped tomato, canned or fresh
2 cups cooked chickpeas
1 medium chopped zucchini
1/2 cup stoned black olives
lemon juice, approx 1 tbsp
salt
1 oz sliced almonds (optional)

Directions:

In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
Add all the dry spices and stir-fry this for 1 minute more.
To this add the stock and the tomatoes, simmer for 10-15 minutes.
Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	405.8 Kcal (1699 kJ)
Calories from fat	107.17 Kcal
		% Daily Value*
Total Fat	11.91g	18%
Sodium	8138.78mg	339%
Potassium	524.68mg	11%
Total Carbs	60.64g	20%
Sugars	7.69g	31%
Dietary Fiber	8.26g	33%
Protein	7.94g	16%
Vitamin C	43mg	72%
Vitamin A	0.1mg	4%
Iron	2.6mg	14%
Calcium	90.1mg	9%

Amount Per 100 g
Calories	158.17 Kcal (662 kJ)
Calories from fat	41.77 Kcal
		% Daily Value*
Total Fat	4.64g	18%
Sodium	3172.39mg	339%
Potassium	204.51mg	11%
Total Carbs	23.64g	20%
Sugars	3g	31%
Dietary Fiber	3.22g	33%
Protein	3.09g	16%
Vitamin C	16.7mg	72%
Iron	1mg	14%
Calcium	35.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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