Moroccan Vegetable Stew

Ingredients

• 2 onions (ca. 100 g)
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 250 g large carrots (2 large carrots)
• 300 g zucchini (1 zucchini)
• 400 g cauliflower (0.5 head)
• 200 g okra pods (8 pods)
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tbsp sweet paprika
• 0.5 tsp ground cloves
• 1 tbsp Ground cumin
• 600 ml classic vegetable broth
• 0.1 g saffron strands (1 packet)
• 2 Bay leaves
• 50 g sultanas
• 425 g chickpeas (canned; drained weight)
• Salt
• Pepper

Instructions

1. 1.

   Peel the onions and slice them thinly. Peel and mince the garlic.

2. 2.

   Grate the ginger finely on a grater after peeling it.

3. 3.

   Wash and clean the carrots, zucchini, and cauliflower. Peel the carrots, cut them into about 5 cm long pieces, and quarter lengthwise. Cut the zucchini crosswise in half and quarter lengthwise.

4. 4.

   Separate the cauliflower into florets.

5. 5.

   Wash and clean the okra pods.

6. 6.

   Toss the vegetables in a bowl with 1 tbsp oil. Add turmeric, paprika, cloves, and cumin, then stir well.

7. 7.

   Heat the remaining oil in a Dutch oven. Sauté the onions, garlic, and ginger for 3–4 minutes until translucent.

8. 8.

   Add the vegetables and sauté for 2 minutes. Pour in the broth and bring to a boil.

9. 9.

   Add saffron, bay leaves, and sultanas; cover and cook over low heat for 15 minutes, stirring occasionally.

10. 10.

    Rinse the chickpeas under cold running water through a sieve. Add them to the stew 5 minutes before the end of cooking time.

11. 11.

    Season the Moroccan vegetable stew with salt and pepper.