Shopping list
1 red onion, in rings
1 teaspoon of olive oil
½ teaspoon of ground cinnamon
1 teaspoon ground cumin
300 grams mushrooms, quartered
400 grams diced tomatoes, tin
410 grams chickpeas, canned
1 teaspoon of clear honey
sprigs of flat parsley, chopped
175g couscous (or rice)
50 grams soft apricots, cubes
250 grams fine green beans, to serve
Today we make a vegetarian Moroccan mushroom stew with chick peas and apricot rice or apricot couscous. While we cook, the whole kitchen smells of cinnamon and cumin, lovely. The apricots may be dried or fresh, your choice. The beans are a serving tip, they taste great with this vegetarian stew.
How to make the mushroom stew
Put the rice on and follow the instructions on the package, the same goes for the couscous and cook the beans all dente
Cut the onion into rings and heat the oil in a pan.
Brush the mushrooms clean and cut them into four pieces.
Fry the onions until they are soft, in approximately 6 minutes.
Stir the cinnamon and cumin into the onion rings.
Add the mushrooms and stir them in.
Add the tomato cubes too.
Rins the chick peas under the tap and drain well.
Add the chickpeas and the honey too.
Season the stew with sea salt and pepper.
Peel the apricots and cut finely.
Stir into the rice or couscous.
Wash and drain the flat parsley then chop it coarsly
Spoon the food into bowls and sprinkle the stew with parsley.
And then, enjoy your meal!