Moroccan Style Vegetable stew | Nutritious vegan recipe | Camper Van cooking скачать в хорошем качестве

Moroccan Style Vegetable stew | Nutritious vegan recipe | Camper Van cooking

Moroccan cooking is a feast for the senses, with complex blends of spices and exotic aromas. The bustling markets are alive with colour and you will find almost any vegetable you could think of. Learn how to make my Moroccan Style Vegetable Stew served with fluffy cous cous and toasted nuts: Ingredients: Handful Fresh Parsley (Finely chopped) 2 Tomatoes (chopped into chunks) ½ Fennel (chopped into small pieces) Daikon Radish (chopped into chunks) 1 large Carrot (chopped into chunks) 1 large Courgette (chopped into chunks) 1 Green pepper (chopped into chunks) 1 Red pepper (chopped into chunks) 3 Cloves Garlic (Minced or finely chopped) 1 large onion (Sliced) 1 tin of chick peas (rinsed thoroughly) 1 tin of tomatoes Chunk of fresh Ginger (finely chopped) 1 TBSP Cumin 1 TBSP Paprika 1 TBSP Sugar (raw, refined) 1 TSP Salt 2 TSP Turmeric Pinch of Ground Cinnamon ¼ TSP Cayenne Pepper 1 Cinnamon Stick 4 Cloves 2 cups of water 2 TBSP Cooking oil Couscous: 2 cups water 1 TBSP vegan spread/butter 1 TSP salt 1.5 Cup of couscous (Uncooked) Handful of cashew (roughly chopped) Peri Peri sauce or Hot Pepper sauce (optional) Method: Vegetable Stew: 1) Heat oil in large saucepan. 2) Add onions and fry for approx 4 mins. 3) Add ginger and garlic fry for 1 min. 4) Add cloves, cinnamon stick, turmeric, paprika, cumin, cayenne pepper, ground cinnamon fry for 1 min. 5) Add carrot, pepper and courgette, stir well. 6) Add 2 cups of water, put lid on pan and bring to boil. 7) Simmer for 10 mins. 8) Add chickpeas and parsley. 9) Tear the tinned plum tomatoes and add along with the juices. 10) Add salt and sugar. 11) Add lid and simmer for approx 15 mins until all the vegetables are tender. 12) Remove cinnamon stick. Couscous: 1) Heat water in a pan with the salt and butter. 2) Once boiling remove from heat immediately and the couscous. 3) Stir well and replace lid and set aside for 5 mins for the couscous to absorb the water. 4) Fluff with a folk. 5) Lightly toast nuts. To serve load bowl with couscous, top with vegetable stew and spoon over extra broth/sauce. Sprinkle with the toasted nuts and drizzle with a little hot sauce (optional) to serve. Music: Chigaga Groupe Drums of the Desert Hassan Arsmouk