Recipe #3463
Moroccan Vegetable Stew
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 10 min |
6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 2 Tbsp. (30 mL) butter*
- 4 carrots, cut up
- 1/2 rutabaga, cut up
- 3 onions, cut into wedges
- 1/2 tsp. (2 mL) each: Irresistibles nutmeg*, turmeric*, ginger*
- Salt and black pepper to taste
- 2 Tbsp. (30 mL) flour*
- 2 cups (500 mL) vegetable stock
- 1 19-oz. (540 mL) can tomatoes*, not drained but chopped
- 1 19-oz. ( 540 mL) can chick peas*, drained, rinced
Preparation
In a saucepan, melt butter over medium heat. Add carrots, rutabaga, onions, nutmeg, turmeric, ginger, salt and pepper.
Cover and cook for 10 minutes, stirring occasionally.
Sprinkle flour over vegetables and stir.
Stir in vegetable stock,tomatoes and chick peas.
Bring to a boil, then reduce heat. Cover and simmer, stirring occasionally, for about 40 minutes or until vegetables are fork-tender.
Suggestion
Serve with cheese and whole wheatOrigin: Moroccan
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account