Moroccan Vegetable Stew with Legumes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 eggplant (s)
- 2 tablespoon olive oil
- 2 teaspoons Moroccan spice mix (Ras el Hanout)
- 1 tablespoon tomato paste
- 1 teaspoon harissa
- 100 g lentils, red, dried
- 400 g canned chickpeas, drained
- 500 ml broth
- 1 zucchini
- salt
- pepper
- Lemon juice
- Sesame oil, (or sesame paste: tahini)
- sugar
- herbs, fresh
- yogurt
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic and fry lightly in a pan in a spoon of olive oil.
- Cut the aubergine into cubes (for me about 1-1.5 cm) and fry well all around in two spoons of olive oil in a large saucepan. Then add the onions and garlic from the pan and continue frying. Add the red lentils and chickpeas
- Stir in the ras el hanout, stir in the tomato paste and fry briefly, add the harissa (alternatively chilli, peperoncino or sambal oelek); then pour in the broth and simmer for about ten minutes.
- Dice the zucchino and add it and simmer for another ten minutes. The red lentils should then be soft.
- Season to taste with salt and pepper and, depending on your taste, season with lemon juice, sesame oil (or paste: tahini) and possibly a little sugar.
- Serve with fresh herbs (parsley, mint or coriander) and / or a spoonful of yoghurt. Tastes good as a stew without any additional ingredients, but it also goes well with flatbread, couscous or bulgur.
- * alternatively chilli, chili peppers or sambal oelek
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