Algerian Vegetarian Stew

(2 votes)

4 tablespoons olive oil
2 medium zucchinis, cut into 3/4-inch cubes
1 large eggplant, peeled and cut into 3/4-inch cubes
2 large green bell peppers, chopped small
1 medium carrot, peeled and chopped small
3 medium onions, chopped
1 head garlic, peeled and crushed
Salt and pepper, to taste
2 cups water
2 cups stewed tomatoes
1 tablespoon dried basil

Heat oil in a saucepan; add all ingredients except tomatoes and basil. Cover and cook over medium heat for 45 minutes. Stir in tomatoes and cook 15 minutes. Stir in basil, then place in a serving bowl and serve with cooked rice or mashed potatoes.


Comments:

I fried onions and garlic in oil first, then added cumin, coriander powder and chili. Then as for the recipe but added a can of cooked chick peas (garbanzos). Added mint and coriander (cilantro) when nearly cooked. Maybe not Algerian any more, but delicious.
Cliff, Canberra

I love this recipe. I was vegetarian for a long time and still have many friends who are vegetarian and it is great for them...and tasty...and easy
kayla, adelaide

This dish looks simple because it's the vegetable stew that accompanies every Algerian meal along with couscous. It's supposed to be bland because normally, there is another dish (meat or legume) that is heavily spiced. Try merguez, for example - spicy lamb sausage. Meals are also often served with condiments of garbonzo beans, raisins and harissa, a spicy pepper sauce. If that's the case, it's good to have a simple stew accompanying.
Anonymous, Paris, France


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