VEGAN MOROCCAN STEW

Vegan Moroccan Stew image

This is what I have tried as an imitation of a 'Moroccan stew' I had at a vegan restaurant many years ago. I used to work down the street and had this probably twice a week for lunch, but now it's an hour and a half drive away, so I had to try to make it myself! I like to have mine over lentils that have simple wilted greens mixed in such as Swiss chard, kale, spinach, etc.

Provided by Hester

Categories Soups, Stews and Chili Recipes Stews

Time 1h45m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, thinly sliced
3 tablespoons matchstick-sliced ginger
1 lemon, zested and juiced, divided
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground allspice
2 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand
2 cups cubed peeled carrots
1 large butternut squash, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes

Steps:

Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
Taste stew and season with more salt, if desired.

Nutrition Facts : Calories 305 calories, Carbohydrate 59.9 g, Fat 8 g, Fiber 11.8 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1200.4 mg, Sugar 15.5 g