Moroccan vegetable stew
Tutor: Nadia Terry, FE teacher and Moroccan cooking and baking tutor
Join Moroccan cook, Nadia, as she demonstrates how to make a delicious Moroccan stew.
Preparation
Set out your ingredients and equipment. Slice the onions and trim the vegetables according to the recipe below.
Video time
65 minutes
- 400 g tinned or 200g dried chickpeas
- 3 medium onions
- 2 carrots
- 2 courgettes
- 500 g pumpkin
- 1 large potato (optional)
- ½ a green cabbage
- 5 baby aubergine
- 2 chillies (optional)
- ½ a bunch of fresh flat-leaf parsley
- 2 tsp ginger
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tbsp tomato puree
- 1 generous pinch saffron (optional)
- 1 vegetable stock cube
- 3 chopped tomatoes
- A deep pan
- A bowl
- A wooden spoon
- A jug of water