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African Vegan Recipes
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Moroccan Vegetables
From: Jennifer

Enjoy this one too. It's become one of those make a big batch of it early in the week and snack on it all week or freeze part of it for later (it usually doesn't make it that long) for my roommate and me.

  • 2 T. margarine
  • 2 C. coarsely chopped cabbage
  • 2 C. chopped onions
  • 1.5 C. cubed eggplant (1-inch pieces)
  • 1 t. turmeric
  • .5 t. cinnamon
  • .5 t. ground ginger
  • 1/8 t. all spice
  • 1/8 saffron threads
  • 2 C. vegetable broth or water
  • 1.5 C. carrot chunks (1-inch pieces)
  • 1.5 C. cubed rutabaga (1-inch pieces)
  • 1 C. chopped tomatoes
  • 2 C. chickpeas, drained and rinsed
  • .5 C. golden or dark raisins
1. In a 6-qt. Saucepan, melt butter or margarine over medium-high heat.
Add the cabbage and onions; cook stirring until the vegetables are softened, about 4 minutes.
Add the eggplant; cook stirring until softened, about 3 minutes.

2. Stir in the turmeric, cinnamon, ginger and all spice, and saffron until absorbed.
Add the broth and bring to a boil.
Add the carrots, rutabaga, tomatoes and bay leaf; cook, covered stirring occasionally, for 40 minutes or until vegetables are tender.

3. Add the chickpeas and raisins; cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf.

Note: This dish is best served with couscous or white basmati rice.