North African Vegetable Stew
Nutritious and healthy vegetable stew served with rice. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 1 teaspoon brown sugar
- 3 cloves garlic, crushed
- 2 tablespoons paprika
- 2 tomatoes, chopped
- 3 zucchini, sliced
- 2 potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 can chickpeas, 410 gram can, drained
- 2 cups water
- 1 packet stew mix, Shortcut
- 2 tablespoons mint, chopped
- 2 tablespoons plain yogurt
Instructions
- Heat oil in a large pot and fry onion until soft then add the sugar and fry for about 5 minutes or until the onions start to turn golden brown.
- Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
- Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
- Stir in the chickpeas and stew packet and simmer for a further 5 minutes.
- Before serving, garnish with mint and yogurt. Serve with rice or couscous.
Notes
Easily $1 or less per meal per person.
Shortcut: Stew Seasoning Mix.
I have seen them, they are grown here but up north and finding them in the south is a pain in the ass. Villa Market normally has them but the price is off the chart for what I want to present here for a average meal.
I’ve never seen zucchini available in Thailand and if it is available, it’s probably expensive. I’m pretty sure substituting Long Eggplant would work nicely.