Moroccan stew
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Servings: 6
Author: the communal feast
- 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
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!