Maghreb Stew
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 8 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chickpeas
- 300 g onion (s)
- 300 g carrot (s)
- 500 g potato (s)
- 300 g zucchini
- 300 g tomato (s) (plum tomatoes)
- 1 teaspoon cayenne pepper or - 2 s harissa
- 100 ml olive oil
- 1 pinch allspice
- 1 pinch black pepper, ground
- 500 ml vegetable stock
- 125 ml tomato juice
- 1 bunch parsley, smooth
- 4 port. Turkey schnitzel, possibly
- 1 teaspoon cumin
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water overnight. Boil in water for 30 minutes the next day.
- Cut the onion into cubes, the carrots into small slices or pieces. Cut the potatoes into 3-4 cm pieces. Cut the zucchini unpeeled into 2 cm thick slices. Quarter tomatoes. Chop or cut the parsley. If necessary, cut the turkey meat into large pieces.
- Put the oil in a large stock pot and fry the onions in it. If you make the stew with meat, fry the meat with it. Add the carrots, potatoes and chickpeas and mix with the spices. Pour tomato juice and bring to the boil. Add vegetable stock. Add parsley. Let simmer in a covered saucepan for 20 minutes. Add the zucchini and tomatoes. Let simmer for another 15 minutes. Season to taste with harissa and salt.
- Tastes very good even when warmed up.
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