Moroccan Vegetable Side Recipe

Moroccan Vegetable Side Recipe

Posted on September 3, 2016

Moroccan Vegetable Side (to serve 6)

• 1 Tbs olive oil
• 1 sml onion, sliced thinly
• 4 cloves garlic, minced
• 1 Tbs minced ginger (abt 2 inches)
• 1/2 tsp chili flakes
• 1 Tbs ground cumin
• 1 Tbs ground coriander
• 1 tsp ground cinnamon
• 2 bay leaves
• 1/2 teaspoon salt
• 1-2 cups vegetable/chicken broth (stock powder in boiling water)
• 0.5 small eggplant, cut into 1-2cm cubes
• 2 carrots, chopped to fat sticks (abt 3/4 cm thick)
• 1.5 zucchinis, sliced into 3/4 cm half-moons
• 1 x 400 g can tomatoes
• 1 x 400 g can chickpeas, drained and rinsed
• 1/2 cup dried currants
• Chopped fresh mint
• Chopped fresh coriander

serve with:

• couscous or quinoa

Preheat pot over medium-high heat. Sauté the onion in the oil for a few minutes until it is translucent. Add the garlic, ginger and chili flakes and sauté for another minute or so.

Add the cumin and coriander and sauté for about 30 seconds.

Deglaze the pot with the veggie broth and mix in the cinnamon, mint, bay leaves, salt and carrots. Cover the pot and bring to a boil. Once boiling, add eggplant, lower the heat to a simmer and let cook for about 10 minutes.

Add the zucchini, tomatoes and chickpeas. Cover the pot and bring to a slow boil. Cook for about 15 minutes, adjust the lid so that there is room for steam to escape. Add currants, cook for another 10 to 15 minutes; the liquid should reduce a bit, but not too much.

Turn off the heat and add fresh herbs. Let sit for about 10 minutes. Remove the bay leaves, taste for seasoning, adjust if necessary.

This delicious Moroccan vegetable side goes great with chicken or just enjoy as is!