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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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 Potatoes In Spicy Tamarind Sauce Tayi Ji Gobi Shahala Ani Kajuche Sukke Potato Peas Masala
Marrakesh Stew Recipe Card
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
