Moroccan-Style Vegetable Stew

Ingredients

• 250 g firm potatoes
• 250 g sweet potatoes
• 2 carrots
• 2 small zucchini
• 3 tomatoes
• 150 g chickpeas (canned)
• 1 onion
• 2 Garlic cloves
• 2 sprigs coriander leaves
• 2 sprigs parsley
• 6 tbsp Olive oil
• 0.5 tsp ground allspice
• 0.5 tsp turmeric
• 0.5 tsp ground cumin
• 0.5 tsp Curry Powder
• black pepper (freshly ground)
• Salt

Instructions

1. 1.

   Peel the potatoes and carrots and cut them into bite‑size pieces. Wash, trim, and slice the zucchini lengthwise into 2 cm wide strips. Boil the tomatoes briefly, cool, peel, deseed, and chop them small. Rinse the chickpeas in a sieve and drain well. Peel and finely mince the onion and garlic. Wash the herbs, shake dry, and finely chop the leaves as well. Set aside a handful of the herbs. Mix 5 Tbsp oil with the remaining herbs, garlic, and spices.

2. 2.

   Heat the remaining oil in a tajine or heavy pot and sauté the potatoes with the carrots. Stir in 3 Tbsp of the herb oil and cover; cook for about 15 minutes. Add the zucchini and onion, stir, and cook another 5–10 minutes. Finally add the chickpeas and tomatoes with the rest of the oil, stirring, and simmer for 5 minutes. Season the stew with salt and pepper, plate it, garnish with the reserved herbs, and serve with couscous if desired.