Vegetarian Moroccan Stew Recipe
A delicious and hearty vegan stew, perfect for any time you want to eat a healthier meal.
Servings: 8 servings
Calories: 611kcal
Ingredients
- 3 T olive oil
- 1 med yellow onion chopped
- 4 garlic cloves minced
- 3 tsp ground cumin
- 1 cinnamon stick
- Salt & freshly ground black pepper
- 5 cups butternut squash diced into 1 inch pieces
- 3 cups red potatoes diced into 1 inch pieces
- 3 1/2 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 30 minutes to an hour.
- 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
If your stew is not thick enough, chickpea flour is the perfect thickening agent. Add in small quantities until you have the thickness you prefer.
Don't rush this stew. It takes time for the flavors to meld.
If you are eating this while on the Daniel Fast, be sure to look at the labels on your canned goods. Vegetable broth and tomatoes are notorious for adding sugar.
Nutrition
Serving: 1 | Calories: 611kcal | Carbohydrates: 115g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 804mg | Fiber: 16g | Sugar: 12g