Moroccan Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 carrot (s), cut into pieces
- 4 onion (s), cut into wedges
- 6 tomato (s), halved
- 2 clove (s) garlic, chopped
- 1 cup vegetable broth
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ harissa, (attention! Spicy; possibly take a little less)
- 1 tablespoon paprika pulp
- 2 tablespoon raisins
- some parsley, chopped, chives or coriander greens
- some olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Heat olive oil in a pan.
- Fry the carrots, onions and garlic in it. Salt a little.
- Add the tomatoes and pour the vegetable stock on top. Stir in cinnamon, cumin, harissa, paprika pulp and raisins.
- Cover with a lid and cook for a few minutes until the carrots are firm to the bite.
- Sprinkle with the herbs before serving.
- Tastes delicious with couscous and grilled or fried meat (preferably beef or lamb).
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