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Moroccan Vegetable Stew


  • Author: Vicky & Ruth
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Vegan / Moroccan

Description

Not your everyday vegetable stew ! Our Moroccan inspired spice blend adds a punch of flavor to this super comforting veggie filled dish


Ingredients

  • 2 tsp cinnamon
  • 2 tsp turmeric
  • 2 tsp salt (or to taste)
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp allspice
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 4 tbsp tomato paste
  • 24oz frozen cauliflower, thawed
  • 2 medium sweet potatoes, peeled and diced
  • 1 large zucchini, cut into 1/2 inch slices
  • 1 yellow squash, cut into 1/2 inch slices
  • 1 large parsnip, chopped
  • 1 large Japanese eggplant, unpeeled, sliced in half lengthwise and cut into 1/2 inch slices
  • 215.5oz cans of chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa

Instructions

  1. Combine the cinnamon, turmeric, salt, ground ginger, cumin, coriander and allspice in a small bowl an mix well
  2. Heat the olive oil in a large deep skillet over medium heat. Add the spice mix and garlic and cook for about a minute, stirring constantly, until it forms a paste. Add  the tomato paste and 2 tablespoons of water and continue cooking for 2 more minutes
  3. Add the vegetables, chickpeas and broth and cook until the vegetables are tender, about 45 minutes
  4. Serve over couscous, rice or quinoa and add the desired toppings

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 227
  • Sugar: 9.5
  • Sodium: 358
  • Fat: 6.4
  • Saturated Fat: 0.9
  • Unsaturated Fat: 4.6
  • Trans Fat: 0
  • Carbohydrates: 29.2
  • Fiber: 11.8
  • Protein: 10
  • Cholesterol: 0
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