Moroccan Vegetable Stew
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Print Recipe
Print Recipe |
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
| 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
Servings: 
Units:
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Ingredients
Servings:
Units:
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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.
Nutrition Facts
| Calories | 130kcal |
| Total FatSaturated Fat | 3g0g |
| Cholesterol | 0mg |
| Sodium | 160mg |
| Total CarbDietary FiberSugars | 24g4g9g |
| Protein | 3g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.