Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Course
Entrees
Cuisine
Plant Forward
Keyword
vegan
,
vegetarian
Servings
4
Servings
4
Ingredients
2
tsp
extra virgin olive oil
4
oz
carrots
peeled, trimmed, diced 1/4″
2 3/4
oz
onion
peeled and diced 1/2″
1
clove
garlic
peeled and chopped
1
cup
low sodium vegetable broth
4
oz
potato
peeled and diced 1/2″
1/2
cup
canned diced tomatoes in juice
2-3
Tbsp
tomato paste
5 1/4
oz
zucchini squash
trimmed, diced 1/4″
4
oz
green pepper
seeded and diced 1/2″
4
oz
low sodium canned chickpeas
rinsed and drained, garbanzo beans
3/4
oz
raisins
1/4
tsp
kosher salt
1/4
tsp
ground black pepper
1/8
tsp
ground turmeric
1/8
tsp
ground cinnamon
1
pinch
crushed red pepper
hot pepper flakes
1
pinch
ground cloves
1
dried bay leaf
Instructions
In stockpot over medium-high heat, heat oil. Add carrot, onion and garlic. Saute until onion is translucent, 3 to 5 minutes. Stir in broth.
Add potatoes, diced tomatoes and tomato paste. Bring to a boil. Reduce heat. Simmer 10 minutes.
Add remaining ingredients and mix until well blended. Simmer until potatoes are tender, 20 to 25 minutes. Discard bay leaf.
Serve hot.