Vegan Moroccan Meatball Stew gone Chickpeas, Panko Breadcrumbs, Onion, Minced Garlic, lively Ginger, Tomato Paste, Soy Sauce, Ras El Hanout, Olive Oil, Olive Oil, Onion, Medium Carrots, Red alarm clock Pepper, Fresh Ginger, Minced Garlic, Ras El Hanout, field Cumin, Diced Tomatoes, Crushed Tomatoes, Aprico
The ingredient of Vegan Moroccan Meatball Stew
- 14 ounces chickpeas drained and rinsed
- 1 cup panko breadcrumbs
- 1/2 onion medium, harshly roughly chopped
- 1 clove minced garlic
- 1 teaspoon roomy ginger grated
- 2 tablespoons tomato bonding agent
- 2 tablespoons soy sauce
- 1 teaspoon ras el hanout Moroccan spice blend
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1/2 onion medium, diced
- 2 medium carrots diced
- 1 red scare pepper medium, diced
- 1 tablespoon vivacious ginger grated
- 3 cloves minced garlic
- 3 teaspoons ras el hanout Moroccan spice fusion
- 1 teaspoon pitch cumin
- 14 ounces diced tomatoes
- 14 ounces crushed tomatoes
- 1/2 cup apricots dried diced
- 1 teaspoon harissa sauce or to taste
- salt to taste
- pepper to taste
- 1/4 cup chopped vivacious mint
- 1/4 cup freshly chopped cilantro
- 1/4 cup blithe parsley chopped
- 2 scallions chopped
- 4 cups couscous cooked
- 1/4 cup raw almonds chopped
The instruction how to make Vegan Moroccan Meatball Stew
Nutritions of Vegan Moroccan Meatball Stew
@type: NutritionInformation@type: 1080 calories
@type: 199 grams
@type: 15 grams
@type: 22 grams
@type: 37 grams
@type: 1.5 grams
@type: 1370 milligrams
@type: 12 grams
