Meatless Moroccan Stew

1 onion, chopped
6 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tsp sweet paprika
Dash of cayenne pepper (or more, to taste)
A few pinches of saffron, crushed (optional)
salt and pepper, to taste
1 medium/large eggplant, cubed
2 medium zucchini, chopped
1 14 oz bag shredded cabbage
1 28 oz can/box chopped or crushed tomatoes
1 1/2 cups cooked chickpeas
1/4 cup fresh parsley, chopped
6 cups vegetable broth
1-2 cups water

  • Saute onions and garlic in a bit of vegetable broth, until soft
  • Add spices and heat for another minute
  • Add eggplant and 4 cups of vegetable broth
  • Bring to a boil, lower the heat a bit and boil for 15-20 min
  • Add zucchini, cabbage, tomatoes, chickpeas, and 2 more cups of broth
  • Bring to a boil and add the parsley and 1 cup of water
  • Simmer for 30 more minutes
  • Add more water and salt if needed
  • Serve over angel-hair pasta

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