Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Moroccan Vegetable Stew https://www.metro.ca/userfiles/image/recipes/ragout-legumes-marocaine-3463.jpg PT20M PT50M PT1H10M
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.
6
3 17 5 2
2 Tbsp. (30 mL) butter 4 carrot, cut up 1/2 rutabaga, cut up 3 onions, cut into wedges 1/2 tsp. (2 mL) nutmeg turmeric ginger salt and black pepper to taste 2 Tbsp. (30 mL) flour 2 cups (500 mL) vegetable stock 19 oz (540 mL) Tomato, not drained but chopped 19 oz (540 mL) chickpeas, drained, rinced
Moroccan Vegetable Stew

Moroccan Vegetable Stew

Rate this recipe
17 Votes
6
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 4
    carrot, cut up
  • 1/2
    rutabaga, cut up
  • 3
    onions, cut into wedges
  • 1/2 tsp.
    (2 mL)
    nutmeg

  • turmeric

  • ginger

  • salt and black pepper to taste
  • 2 Tbsp.
    (30 mL)
    flour
  • 2 cups
    (500 mL)
    vegetable stock
  • 19 oz
    (540 mL)
    Tomato, not drained but chopped
  • 19 oz
    (540 mL)
    chickpeas, drained, rinced
Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.