Vegetable Casserole (Algeria)

From Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2017.
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  • Servings: 4

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  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 cup (60 grams) finely chopped parsley
  • 6 cloves garlic, finely chopped
  • 2 1/2 teaspoons sweet paprika or smoked paprika
  • 2 cups (475 milliliters/16 fluid ounces) vegetable stock (broth)
  • 3 carrots, diced
  • 1 cup (200 grams) diced potatoes
  • 1 1/2 cups (190 grams) peeled and diced zucchini (courgette)
  • 3 cups (300 grams) diced eggplant (aubergine)
  • 2 cups (200 grams) green beans, cut into 1-inch (2.5 centimeters) pieces
  • 1 cup (240 grams) fava (broad) beans in the pod, stringed and cut into 1-inch (2.5 centimeters) pieces
  • Salt
  • Freshly ground black pepper
  • Cayenne pepper
  • Cooked medium-grain couscous, to serve
  • Harissa, to serve

How to make this recipe

  1. Heat the olive oil in a large nonstick saucepan over medium heat. Add the onion and cook, stirring, for 5–6 minutes, until golden brown. Add three-quarters of the parsley, three-quarters of the garlic, the paprika, and 1 tablespoon water and stir to combine. Then add the stock, carrots, and potatoes. Cover the pan and cook for about 10 minutes, until the carrots are tender.

  2. Add the zucchini, eggplant, green beans, and fava beans to the saucepan. Cover the pan and cook for 25–30 minutes, until all the vegetables are tender.

  3. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Sprinkle with the remaining parsley and garlic, and serve with couscous and harissa.

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