Total Time
Prep 20 mins
Cook 40 mins

This lightly sweet stew is from North Africa and was adapted from a gourmet and international recipe website. It also will be included in the Zaar World Tour 2005 swap, africa.

Ingredients Nutrition


  1. In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
  2. Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
  3. Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
  4. Stir mixture occasionally while cooking.
  5. Serve this stew over couscous, rice or cooked grains.
Most Helpful

I liked that this was a very healthy dish, but unfortunately, the taste didn't work too well for me. It also seemed overcooked. However, my husband liked it a lot.

MonsterMaha February 14, 2010

I loved this. I added in zucchini, sweet potato, ras al hanout spice mix, and chopped dried apricots, served over bulgur wheat and sprinkled with toasted pine nuts. A fantastic autumn/winter meal. Totally satisfying in every way: spices, textures and very filling.

Moor Driver November 15, 2009

Eggplant was replaced with zucchini, yellow squash, cauliflower and broccoli. I cooked the mixture only 15 minutes total, just until the vegetables were fork tender (and to maintain their vivid colors.) The raisins were stirred into the stew the last minute of cooking so that they wouldn't plump up. Each serving was garnished with Delfino cilantro from our herb garden. All local, organic vegetables were used. This made the house smell heavenly. ~Tasty Dish~ approved, too~Thanks for posting. Reviewed for N*A*M*E Tag. cg ;)

COOKGIRl July 06, 2009