Chermoula Veggie Stew


This recipe is super simple and the result is very good. A mixture of vegetables is cooked in a tomate sauce spiced with cumin, cayenne and paprika. The combination of tomato sauce with a lot cumin is one of my favorites. This stew is also the perfect way to up your leftover vegetables, the recipe is very foregiving so you can add other veggies as well.  I added some quorn for to protein, but chickpeas will be delicious as well.

I like to make this as an easy dinner and serve it with some toasted sourdough spelt bread!

1 eggplant
1 courgette
200 gram flat broad beans
200 gram quorn or chickpeas

1 tablespoon cumin
1 teaspoon paprika powder
½ teaspoon cayenne pepper (or more to taste)
400 can tinned tomato or 400 gram fresh tomato’s
2 cans concentrated tomato paste
Salt and a lot of pepper

Juice  of 1 lemon or apple cider vinegar
Serve with: Cooked rice, potatoes or bread

Slice all the vegetables in a quite large pieces. Heat olive oil in a large pan. Add the vegetables and spices and fry for a 5 to 10 minutes. Add the tinned tomatoes tomato paste together with 250 ml (a large glass) of water. Bring to a simmer and let it simmerfor about 20 minutes, untill the vegetables al soft. If necessary add more water. Add salt and fresh ground pepper, taste and add more if needed. Add the lemon juice and serve with cooked rice, potatoes or bread.




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