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Description
Moroccan vegetable stew recipe from Try the World.
Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 1 diced red onion (large)
- 1 can diced tomatoes
- 3 3/4 cups low sodium vegetable broth
- 1 can chickpeas
- 2 eggplants (small, cut into 1-inch pieces)
- 4 carrots (large, cut into 1-inch pieces)
- 2 russet potatoes (peeled, cut into 1-inch pieces)
- 1 butternut squash (small, cut into 1-inch pieces)
- ground cumin (to taste)
- cinnamon (to taste)
- coriander (to taste)
- cayenne pepper (to taste)
- ground allspice (to taste)
- coarse salt (to taste)
- ground pepper (to taste)
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Directions
- Heat oil over medium-high heat in an 8-quart heavy pot or "tagine."
- Add onion, stirring occasionally, until soft, 5 minutes.
- Add spices, except salt and pepper.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium480mg20% |
Potassium1480mg42% |
Protein9g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate62g21% |
Dietary Fiber15g60% |
Sugars11g |
Vitamin A320% |
Vitamin C60% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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