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Moroccan Roasted Vegetable Stew

Moroccan Roasted Vegetable Stew Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 183kcal (9%)
Total Fat 6g (10%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 31g
Dietary Fiber 8g
Sugars 10g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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