Moroccan Roasted Vegetable Stew
- A little olive oil
- 2 medium-sized onions, in 1-inch chunks
- ½ pound baby carrots salt to taste
- 1 tablespoon cumin seeds
- 1 tablespoon mustard seeds
- 1 medium-sized garlic bulb
- 6 medium-sized tomatoes, not too ripe
- 4 large red and/or yellow bell peppers
- 1 cinnamon stick
- 1½ cups cooked chickpeas (1 15-ounce can, rinsed and drained)
- 3 tablespoons fresh lemon juice (possibly more)
- Freshly ground black pepper
- Minced fresh parsley
- Squeezable wedges of lemon
- Produce
- 1 1/2 cups cooked chickpeas, cooked (1 15-ounce can)
- Cumin seeds (1 tablespoon)
- Garlic bulb, medium-sized (1)
- Onions, medium-sized (2)
- Parsley, fresh (1)
- Red and/or yellow bell peppers, large (4)
- Tomatoes, medium-sized (6)
- Cooking & Baking
- Baby carrots salt (1/2 pound)
- Black pepper, Freshly ground (1)
- Cinnamon stick (1)
- Little olive oil (1)
- Mustard seeds (1 tablespoon)
- Drinks
- Lemon juice, fresh (3 tablespoons)
- Other
- Squeezable wedges of lemon
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published May 30, 2011 (1 year ago).
6 people saved this recipe.
