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.
Servings
4
Servings
4
Ingredients
Instructions
  1. 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.
  2. Add potatoes, diced tomatoes and tomato paste. Bring to a boil. Reduce heat. Simmer 10 minutes.
  3. Add remaining ingredients and mix until well blended. Simmer until potatoes are tender, 20 to 25 minutes. Discard bay leaf.
  4. Serve hot.