Moroccan Stew | The Daniel Fast

Once you make this Moroccan Stew, you will want to add it to your monthly rotation, especially when you're participating in the Daniel Fast.

Though my husband and I decided to do The Daniel Fast again this year, giving up a number of foods like sugar, bread, and meat for 21 days, it has been more of a feast than a fast!

I love vegetables. In fact, my husband can't understand why I would eat green beans when there is a steak on my plate!

I'm not talking about a can of green beans, but if I am served fresh haricots verts, I will eat them as quickly as my husband devours his steak!

My point is, giving up meat has not been that hard for me, especially when I make things like this. Having a no meat day once or twice a week is a healthy way to eat for everyone.

What You Need for Moroccan Stew

You will need olive oil, onion, garlic, cumin, a cinnamon stick, butternut squash, potatoes, vegetable broth, chickpeas, a can diced tomatoes, saffron, lemon zest, sliced greek olives, couscous, fresh cilantro, toasted almonds (optional) and salt and pepper.

 

 

Remove from heat and stir in and olives and zest.

 

Serve the stew over the couscous and top with sliced almonds and chopped cilantro.

 

 

 

 

This stew was a big hit with the whole family, and we loved the leftovers the next day, as well.

 

This will be on our menu throughout the year, but I could really eat like the Daniel Fast all year long!

More Daniel Fast Recipes

Moroccan Stew | The Daniel Fast

A delicious and hearty vegan stew, perfect for any time you want to eat a healthier meal.

5 from 1 vote

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Course: Lunch or Dinner

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8 servings

Calories: 611kcal

Author: Kelly Stilwell

Ingredients

• ▢ 3 T olive oil
• ▢ 1 med yellow onion chopped
• ▢ 4 cloves garlic mined
• ▢ 3 tsp ground cumin
• ▢ 1 cinnamon stick
• ▢ Salt & freshly ground pepper
• ▢ 5 cups butternut squash diced into 1 inch pieces
• ▢ 3 cups red potatoes diced into 1 inch pieces
• ▢ 3 ½ cups vegetable broth
• ▢ 3 cups canned chickpeas drained
• ▢ 3 cups crushed tomatoes
• ▢ Pinch of saffron threads optional, but I used them
• ▢ 1 tsp lemon zest I used fresh
• ▢ 1 cup sliced black olives
• ▢ 6 cups steamed couscous
• ▢ Fresh cilantro and toasted almonds for garnish Optional

Instructions

• Heat the olive oil over medium heat in a 3-4 quart Dutch oven or soup pot with a tight-fitting lid.
• Add onion, garlic, cumin, and cinnamon, and season with salt and pepper.
• Cook, stirring occasionally until the spices are aromatic and the onions are soft and translucent about 5 minutes.
• Stir in squash and potatoes, season again with salt and pepper if needed, and cook until the vegetables are just starting beginning to soften - about 10 minutes.
• Add the broth, chickpeas, tomatoes, and saffron, if using.
• Bring the soup to a boil and then reduce heat to low. Cover and simmer on low for about 30 minutes.
• Prepare the couscous while the stew simmers.
• Remove from heat and stir in zest and olives.
• Serve the stew around a mound of couscous.

Notes

This recipe was originally posted in 2015 and has been revised a bit as we have made it over and over. The zest was reduced to 1 teaspoon from 1 tablespoon, so if you made it before

Nutrition

Serving: 1 | Calories: 611kcal | Carbohydrates: 115g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 804mg | Fiber: 16g | Sugar: 12g

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