Morocco-Inspired Vegetable and Chickpea Stew
Ingredients
The stew
-
1
tablespoon
coconut oil
-
1
medium
onion, small dice
-
2
teaspoons
ground cinnamon
-
2
teaspoons
ground cumin
-
2
teaspoons
ground coriander
-
½
teaspoon
chili flakes (optional)
-
2
cloves
garlic, minced
-
4
Medjool
dates, pitted and chopped
-
2
medium
carrots, chopped
-
1
large
sweet potato, peeled and chopped into 1-inch pieces
-
1
28-ounce can
crushed tomatoes
-
3
cups
vegetable stock, plus extra
-
1
bell pepper, chopped
-
2
cups
cooked chickpeas, drained and rinsed
-
to taste
sea salt and ground black pepper
-
2
cups
chopped greens of choice (kale, spinach, collards, etc.)
To serve
-
to taste
chopped flat leaf parsley or cilantro
-
to taste
finely grated lemon zest
-
as needed
cooked grain of choice (such as brown rice, quinoa, millet, or couscous)
Instructions
- Heat coconut oil in a large soup pot over medium heat.
- Add onions and lower the heat until they are soft and translucent.
- Stir in cinnamon, cumin, coriander, and chili flakes, and sauté until onions are very soft.
- Add garlic and sauté until fragrant.
- Mix in chopped dates, carrots, and sweet potatoes, seasoning with salt and pepper.
- Stir in crushed tomatoes and vegetable stock, bringing to a boil.
- Simmer until sweet potatoes are tender, about 10-12 minutes.
- Add yellow peppers and chickpeas, season again with salt and pepper, and simmer until yellow peppers are tender.
- Add greens and cook until just wilted, adding more stock if necessary.
- Check seasoning and serve hot with cooked grains, olive oil, lemon zest, and herbs.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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