Name: Algerian Stew
Yield: 4
Cuisine: Algeria
Ingredients: 1.00 cup diced onion; 2.00 cloves minced garlic; 1.00 tablespoon olive oil; 0.50 teaspoon ground cumin; 0.50 teaspoon ground coriander; 0.50 teaspoon ground turmeric; 0.25 teaspoon ground ginger; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground cardamom; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 1.00 cup diced carrots; 1.00 cup diced potatoes; 1.00 cup diced celery; 1.00 cup diced tomatoes; 1.00 cup diced zucchini; 0.50 cup diced bell pepper; 0.50 cup diced eggplant; 1.00 cup chickpeas; 1.00 cup vegetable broth; 0.25 cup chopped parsley; 0.25 cup chopped cilantro

Algerian Stew

A traditional Algerian stew with a unique flavor.

Preparation time: 30 Minutes

Cooking time: 2 Minutes

Total duration: 2 Minutes

Calories: 300, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 350 mg, Carbohydrates: 50 g, Fiber: 10 g, Sugar: 10 g, Protein: 10 g

This Algerian stew is a traditional dish from Algeria. It is made with a combination of vegetables, spices, and herbs that give it a unique flavor. The stew is slow cooked for hours to let the flavors develop and the vegetables become tender.

Ingredients

1 cup diced onion
2 cloves minced garlic
1 tablespoon olive oil
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon ground turmeric
0.25 teaspoon ground ginger
0.25 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
0.25 teaspoon ground nutmeg
0.25 teaspoon ground cloves
1 cup diced carrots
1 cup diced potatoes
1 cup diced celery
1 cup diced tomatoes
1 cup diced zucchini
0.5 cup diced bell pepper
0.5 cup diced eggplant
1 cup chickpeas
1 cup vegetable broth
0.25 cup chopped parsley
0.25 cup chopped cilantro

Vegetarian stew Algerian Stew
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short description

In a large pot, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the spices and stir to combine.
Add the vegetables and stir to combine.
Add the chickpeas and vegetable broth and bring to a boil.
Reduce heat to low and simmer for 1 1/2 hours.
Add the parsley and cilantro and simmer for an additional 30 minutes.

detailed description

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the spices and stir to combine.
Add the carrots, potatoes, celery, tomatoes, zucchini, bell pepper, and eggplant. Stir to combine.
Add the chickpeas and vegetable broth and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours.
Add the parsley and cilantro and simmer for an additional 30 minutes.
Serve hot.

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