Moroccan Vegetable Stew Recipe

• ½ tbsp Olive Oil
• 1 Onion (chopped)
• 1 Red Bell Pepper (chopped)
• 1 small Jalapeno Pepper (chopped)
• ½ cup Celery (chopped)
• ½ cup Carrots (chopped)
• 2 cups Mushrooms (sliced)
• 3 cups Vegetable Broth
• 84 gm Tomatoes (chopped)
• 2 cups cooked Chickpeas
• 2 tsp Moroccan Seasoning
• 3 tbsp Raisins
• 1 tbsp Apple Juice Concentrate
• Salt and Pepper to taste

• Heat oil in a large pan and fry onion, peppers, celery, carrots, mushrooms for 10 minutes or until it is cooked.
• Pour into vegetable broth along with tomato and chickpeas, and get it to boil on high flame.
• Then, simmer it half covered for 15-20 minutes on medium flame.
• Top up with seasonings, raisins, and juice concentrate.
• Serve it hot.