Marrakesh Stew

Ingredients 

• 2 medium onions
• 1/2 cup chickpeas (kabuli chana), boiled
• 3 medium potatoes, peeled
• 4 brinjals
• 2 medium tomatoes
• 2 medium carrots, cut into 1 inch cubes
• 1/2 small red pumpkin (bhopla/kaddu), cut into 1 inch pieces
• Salt to taste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon black pepper powder
• A pinch cinnamon powder
• 2 cups vegetable stock
• 2 tablespoons olive oil

Method

1. Dice onions. Heat olive oil in a non stick pan, add onions and sauté.
2. Dice potatoes and brinjals. Roughly chop tomatoes.
3. Add potatoes, carrots, red pumpkin and brinjals to the pan and stir. Add salt and mix well.
4. Add coriander powder, cumin powder, red chilli powder, black pepper powder, a pinch of cinnamon powder and mix well.
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.

Nutrition Info