SEVEN VEGETABLE STEW

Seven Vegetable Stew image

Moroccans consider seven to be a lucky number. This I never knew! I gained this recipe when I traveled through Africa one long hot summer. I gained a journal full of recipes and a case of sceptaecemia as a bonus gift!

Provided by PinkCherryBlossom

Categories Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

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Ingredients

1 tablespoon olive oil
2 onions, in thin wedges
3 garlic cloves, sliced
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cinnamon stick, about 6 cm
1 orange, juice and zest of
1 teaspoon harissa
4 carrots, matchsticked
450 g small okra
450 g butternut squash, chunked
450 g turnips, wedges
850 ml hot vegetable stock
2 (400 g) cans chopped tomatoes
2 tablespoons tomato puree
4 tablespoons clear honey
2 (400 g) chickpeas, drained
250 g ready-to-eat prunes
1 tablespoon fresh coriander, chopped

Steps:

Heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. Add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. Stir constantly.
Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
Remove cinnamon and add coriander. Season if desired and serve with cous cous.

Nutrition Facts : Calories 411.4, Fat 3.6, SaturatedFat 0.5, Sodium 374.1, Carbohydrate 93, Fiber 15.7, Sugar 38.4, Protein 10.2

*** Explore more Seven Vegetable Stew Recipes »

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