Recipe of the Week – Moroccan Vegetables with Chickpeas

Moroccan Vegetables with Chickpeas

Moroccan Vegetables with Chickpeas-serves 4

Main Course
Serves 4

1 protein | 3 vegetables | 1 fat

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 4 baby eggplants, chopped
  • 1 large red capsicum, sliced
  • 1 cup mushrooms, thickly sliced
  • 1/2 tsp ground chilli
  • 1 tsp mild paprika
  • 1 1/2 tsp cumin
  • 1 cinnamon stick
  • pepper
  • 2 x 400g cans diced Italian tomatoes
  • 1 cup hot water
  • 1 cup small cauliflower florets
  • 1/2 cup green beans, sliced
  • 1/2 cup yellow squash, sliced
  • 1/4 cup parsley, chopped
  • 2 x cans chickpeas, drained
  • 4 eggs, beaten

Directions:

  1. Heat the oil in a large saucepan over low heat. Add the onion and garlic, cook for 5 minutes.
  2. Add the eggplant, capsicum and mushrooms, and cook until the eggplant is soft. Add the chilli, paprika, cumin, cinnamon stick and pepper, stir and cook until fragrant.
  3. Add the tomatoes and water, bring to the boil, then add the cauliflower,beans and squash. Reduce the heat to a simmer and cover with a lid. Cook for 8 minutes.
  4. Add the parsley and chick peas, stir, then gently pour in the eggs without stirring. Replace the lid and cook for 5 minutes longer to set the eggs.
  5. Gently stir to break the eggs into smaller pieces. Serve immediately.
Advertisements

Tags: , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: