Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences.
Ingredients.................
- Boiled chickpeas- 2cup
- Zukini/marrow-1/4cup diced
- Carrot-1/2 cup diced
- Bell Pepper-1/4cup dice
- Potato-1/2cup diced, peeled
- Chopped onion-1/4cup
- Ginger paste-1tbsp
- Garlic paste-1tbsp
- Oil-5tbsp
- Tomato chopped-1/4tbsp
- Red chili powder-1/4tbsp
- Turmeric powder-1/2tbsp
- Mango powder-1/4 tbsp
- Salt to taste
- Bay leaf-2
- Cumin seeds-2tbsp
- Coriander seeds-2tbsp
- Red whole chili-2
- Green cardamom-2
- Fennel seeds-1tbsp
- Clove-4-5
- Garlic-1
- Dry roast whole spices and make a smooth paste using little water and tomato.
Heat the wok, pour oil, add onion, bay leaf fry 1/2 min, now add Harissa paste and fry till dry.
- Now add vegetables and fry 1 min, then add boiled chickpeas,salt, turmeric powder, mango powder, red chili powder, mix it well.
- After 1/2 min add water according to you, I am using 3cup water and cover the lid, Cook about 2minor 4whistle.
- Moroccans Chickpeas Stew is ready to serve.
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