How To make Moroccan Stew (Vegan)
1/4 cup water or veggie broth for sauting + 1 to 2 cups for stewing
vegetables in Two large onions, chopped Four cloves garlic (large cloves, mash these) 1 teaspoon ground cumin
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 to 1 teaspoon cayenne
1/2 teaspoon paprika
2 diced sweet potatos
2 diced zuccini
2 diced summer squash
1 diced carrot
2 diced tomatoes
1 diced bell (green) pepper
2 or 1 (depending if you like the buggers) cans garbanzo beans
(drained) raisins (however many you like, I used a cup of raisins). Saute onions, garlic and spices in water or veggie broth. Add sweet potatoes, zuccini summer squash and carrots. Let stew. Add water as necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins. Cook until potatoes are mushy or done to your liking (about 30 minutes).
Serve over couscous or rice.
Servings: a lot!
** I eliminated the cayenne, cut way down on the garbanzo beans (or else they permeate every bite) and served with a dollop of plain nf yogurt (non-vegan).
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✧ MOROCCAN CHICKPEA STEW ✧
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Celebrated vegan chef, Laura Theodore, prepares Vegan Rockin’ Moroccan Stew,” featuring a rainbow of veggies infused with flavorful spices. “Quick Quinoa” and “Fig, Kale, and Tomato Salad” are served on the side. For dessert, an easy-to-prepare “Apple Tortilla Tart with Blueberry Glaze” rounds out this tempting menu. All recipes are 100% vegan. Get the recipes: Learn about the companion cookbooks to Season Two here:
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Cooking time: 2 Hours (Including prep time)
Ingredients:
Olive Oil: 4 Tbsp
Sea Salt: 1 tsp
Pepper: 1 tsp
Paprika: 1.5 tsp
Coriander: 2 tsp
Turmeric: 2 tsp
Ginger: 1.5 tsp
Water: 100 ml / 3.4 fl oz
Garlic: 3 Cloves
Parsley: 2 Tbsp
Cilantro: 2 Tbsp
Tomato Puree: 200 g / 7 oz
1 Onion
2 Small Potatoes
1 Turnip
2 Cauliflower Fleurettes
1 Red Bell Peppers
1 Zucchini
1 Carrot
Green Peas (Handfull)
Olives (8 to 10 olives)