Vegetarian

Morrocan Stew (vegan) is for Dinner.

Morrocan Stew (vegan) takes 20 minutes to prepare.

Morrocan Stew (vegan) takes 50 minutes to cook.

Morrocan Stew (vegan) makes 6 servings.

The ingredients for Morrocan Stew (vegan) are:

2.5 cup Chickpeas (garbanzo beans)
2.5 cup Tomatoes, red, ripe, canned, wedges in tomato juice
2 cup, cubes Sweet potato
1 cup, sliced Zucchini
100 gram(s) AH Aubergine (by STEVE833)
2 small Onions, raw
0.25 cup Tomato Paste
1 tbsp Extra Virgin Olive Oil
2 tsp Salt
1 tbsp Cumin seed
1 tbsp Cinnamon, ground
28 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)

Here is how you make Morrocan Stew (vegan):

Heat oil in a dutch oven or heavy bottomed pot on med-high heat. Add spices and stir. Immediately add sweet potato and onion. Cook 2 minutes. Add egg plant and chick peas (drained). Cook 1 more minutes. Add zucchini. Cook another minute. Crush canned tomatoes and add to pot with juices. Stir well. Add 500ml veggie stock. Stir well. Add enough water to just cover vegetables. Reduce heat to med-low and cook 40 minutes (or until sweet potatoes are just tender), stirring occationally. Add tomato paste and stir well. Cook another 3 minutes. Salt and pepper to taste. Serve in bowls topped with chopped cilantro with hot oil or hot sauce (optional). Serve on rice if desired (optional). Note: Some may perfer to cut the acidity of the tomatoes with a teaspoon of sugar or honey. If so, add after seasoned with salt.Serving Size: Serves 6 (1.5 cups per serviving)Number of Servings: 6Recipe submitted by SparkPeople user NIKKY33.

The nutritional information for Morrocan Stew (vegan) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 251.1

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,407.6 mg
• Total Carbs: 47.4 g
• Dietary Fiber: 8.2 g
• Protein: 7.9 g

The dietary needs meet for Morrocan Stew (vegan) is Vegetarian