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Moroccan stew

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6
Author: the communal feast

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp ginger grated
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp cinnamon
  • 1 tsp paprika
  • salt and pepper to taste
  • 1 tsp harissa paste
  • 1 cube vegetable bouillon concentrate
  • 1 can diced tomatoes
  • 1 cup eggplant cubed
  • 1 pepper julienne (red or yellow)
  • 1 can chickpeas drained and rinsed
  • 1/2 lemon juiced
  • 1/2 cup water
  • chopped parsley for garnish
  • optional: bread and rice for serving

Instructions

  • Heat olive oil in a cast iron skillet over medium heat
  • Sautee onions in skillet until translucent about 3 minutes, add garlic and ginger and spices and cook another minute. Stir in the harissa and bouillon until combined. Add diced tomatoes, vegetables, chickpeas, lemon juice and water. Bring to a boil and reduce to simmer for 20 minutes.
  • Serve with fresh parsley, bread and overtop top rice (optional).
  • Enjoy!