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
How to Make Moroccan Stew
More Daniel Fast Recipes
- 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)
- 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.
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 Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 611Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 804mgCarbohydrates: 115gFiber: 16gSugar: 12gProtein: 19g