Tajins and pastillas are true symbols of Moroccan food. Moroccan cuisine has retained its traditionalism. In a broad sense Moroccan food is a part of Mediterranean cuisine. Various influences like Arabs, Moors can be traced in their food. The food here largely depends on seasonal and local produce.
The people are diet conscious and give a lot of importance to the use of fresh vegetables like carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers etc. which not only add a lot of colour but also plenty of nutrients to the dishes. They also use plenty of lentils and beans whereas meat is used in moderation. They do use plenty of Atlantic fish and seafood. Perhaps it is a result of the country having the longest coastline among other Arab countries.
Red pumpkin (bhopla/kaddu) cut into 1 inch pieces 1/2 small
Salt to taste
Coriander powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Black pepper powder 1/4 teaspoon
Cinnamon powder a pinch
Vegetable stock 2 cups
Olive oil 2 tablespoons
Dice onions. Heat olive oil in a non stick pan, add onions and sauté.
Dice potatoes and brinjals. Roughly chop tomatoes.
Add potatoes, carrots, red pumpkin and brinjals to the pan and stir. Add salt and mix well.
Add coriander powder, cumin powder, red chilli powder, black pepper powder, a pinch of cinnamon powder and mix well.
Add tomatoes, 1 cup water and vegetable stock. Add chickpeas and mix. When it comes to a boil, cover and cook till all vegetables are completely tender and the sauce has thickened. Serve hot with couscous.
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