How to make Marrakesh Stew - Traditional Moroccan soup made from vegetables and chickpeas

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Onions (प्याज़ ), Chickpeas (kabuli chana) (काबुली चना)

Cuisine : Moroccan

Course : Main Course Vegetarian

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Marrakesh Stew Recipe Card

Marrakesh Stew
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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. 

For more recipes related to Marrakesh Stew checkout Baby Onions with Potatoes, Pyaz Ki Tarkari, Onion-Tomato Masala, Baked Onion With Cheese . You can also find more Main Course Vegetarian recipes like Hare Tamatar ki Sabzi, Hunan Vegetables, Bharwan Karele, Garlic Curry.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Marrakesh Stew Recipe

  • Onions 2 medium

  • Chickpeas (kabuli chana) boiled 1/2 cup

  • Potatoes peeled 3 medium

  • Brinjals 4

  • Tomatoes 2 medium

  • Carrots cut into 1 inch cubes 2 medium

  • 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

Method

Step 1

Dice onions. Heat olive oil in a non stick pan, add onions and sauté.

Step 2

Dice potatoes and brinjals. Roughly chop tomatoes.

Step 3

Add potatoes, carrots, red pumpkin and brinjals to the pan and stir. Add salt and mix well.

Step 4

Add coriander powder, cumin powder, red chilli powder, black pepper powder, a pinch of cinnamon powder and mix well.

Step 5

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.