Moroccan Vegetables

2 T margarine
2 cup coarsely choppedcabbage
2 cup chopped onions
1.5 cup cubed eggplant(1-inch pieces)
1 T turmeric
.5 T cinnamon
.5 T ground ginger
1/8 T all spice
1/8 saffron threads
2 cup vegetable brothor water
1.5 cup carrot chunks(1-inch pieces)
1.5 cup cubed rutabaga(1-inch pieces)
1 cup chopped tomatoes
2 cup chickpeas, drainedand rinsed
.5 cup golden ordark raisins

1. In a 6-qt. Saucepan, melt butter or margarine over medium-high heat.
Add the cabbage and onions; cook stirring until the vegetables are softened, about 4 minutes.
Add the eggplant; cook stirring until softened, about 3 minutes.

2. Stir in the turmeric, cinnamon, ginger and all spice, and saffron until absorbed.
Add the broth and bring to a boil.
Add the carrots, rutabaga, tomatoes and bay leaf; cook, covered stirring occasionally, for 40 minutes or until vegetables are tender.

3. Add the chickpeas and raisins; cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf.

Note: This dish is best served with couscous or white basmati rice.

additional informations

Recipe group Dessert
region African
Jennifer - jtaylor@intraweb.com
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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