Moroccan Stew

Name: Moroccan Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Global
Ingredients: 425 grams can garbanzo beans or chickpeas, rinsed and drained; 397 grams can diced tomatoes, undrained; 3 mediums carrots, cut into 2-inch julienned strips; 200 grams cauliflowerets; 0 teaspoons cayenne pepper; 5 servings Hot cooked rice, optional; 5 servings Hot cooked rice, optional; 5 servings Hot cooked rice, optional; 0 teaspoons ground cinnamon; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons olive oil; 1 medium onion, quartered and thinly sliced; 0 teaspoons pepper; 1 teaspoons salt; 118 milliliters water; 124 grams sliced zucchini

Moroccan Stew is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 5 servings. One serving contains 246 calories, 9g of protein, and 4g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires ground coriander, canned tomatoes, water, and ground cumin. It is perfect for Autumn. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, take a look at these similar recipes: Moroccan Stew, Vegetarian Moroccan Stew, and Moroccan Lamb Stew.

Instructions

In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes.

Ingredients you will need

Cauliflower

Carrot

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer.

Ingredients you will need

Chickpeas

Coriander

Cinnamon

Tomato

Zucchini

Ground Cayenne Pepper

Pepper

Cumin

Water

Salt

Serve over rice if desired.

Ingredients you will need

Rice

Equipment

Frying Pan

Ingredients

Servings:

425grams

can garbanzo beans or chickpeas, rinsed and drained 397grams

can diced tomatoes, undrained 3mediums

carrots, cut into 2-inch julienned strips 200grams

cauliflowerets 0teaspoons

cayenne pepper 5servings

Hot cooked rice, optional 5servings

Hot cooked rice, optional 0teaspoons

ground cinnamon 1teaspoons

ground coriander 1teaspoon

ground cumin 2teaspoons

olive oil 1medium

onion, quartered and thinly sliced 0teaspoons

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Grgich Hills Estate Cabernet Sauvignon Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.

Grgich Hills Estate Cabernet Sauvignon Wine

The wine's complex flavors of black currants, clove and mocha are topped off by licorice. Its full bodied, rich mouthfeel carries these flavors for a long, lingering finish.