Hearty Algerian Vegetable Stew

local_grocery_store Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 can canned chickpeas, drained and rinsed
• 1 can canned diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon coriander, ground
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium heat.
2. 2.Add the diced onion and minced garlic cloves. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. 3.Add the sliced carrots, cubed potatoes, diced bell pepper, sliced zucchini, drained and rinsed chickpeas, canned diced tomatoes, vegetable broth, ground cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper to the pot. Stir well to combine.
4. 4.Bring the stew to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the vegetables are tender.
5. 5.Stir in the chopped fresh cilantro and fresh lemon juice.
6. 6.Taste and adjust the seasoning if needed.
7. 7.Serve the stew hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize the vegetables based on what you have on hand. This stew is versatile and can be made with a variety of vegetables.
• chevron_rightFor an extra kick of heat, add more cayenne pepper or a dash of hot sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
• chevron_rightGarnish the stew with additional fresh cilantro and a squeeze of lemon juice before serving for a burst of freshness.