Red Bean and Zucchini Stew

Rania Al-ZaabiChef

Ingredients

• Red beans, boiled
  1 cup
• Zucchini, cut into large pieces
  3 pieces
• Onion, finely chopped
  2 pieces
• Fresh coriander, finely chopped
  0.5 cup
• Garlic cloves
  5 cloves
• Carrot, cut into medium pieces
  1 piece
• Tomato, cut into medium pieces
  2 pieces
• Vegetable Oil
  2 tablespoons
• Water
  2 cups
• Tomato Paste
  1 teaspoon
• Pomegranate Molasses
  1 teaspoon
• Black Pepper
  0 pinch
• Ginger
  0 pinch
• Cinnamon
  0 pinch
• Salt
  0 pinch

Steps

1. 1

   Fry the onion in vegetable oil until it turns golden, add the garlic and fry briefly, then add the coriander.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Add the spices, tomato paste, and pomegranate molasses, and stir the mixture well.

   5 min
3. 3

   Add the carrot, zucchini, tomato, and water to the mixture, stir, then cover and let simmer for a quarter of an hour.

   Required Tools:

   Pot

   15 min
4. 4

   When the zucchini and carrot are nearly cooked, add the beans, cover the pot, and let it sit for ten minutes.

   10 min
5. 5

   Pour the mixture into a deep bowl and serve.

   Required Tools:

   🍳

   Bowl

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Waterper 100g

Water100 g

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Pomegranate Molassesper 100g

Energy250 kcal

Protein0.5 g

Total Fat0.1 g

Carbohydrate64 g

Total Sugars60 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Gingerper 100g

Protein2 g

Cinnamonper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags