Moroccan Spiced Vegetable Stew
Recipe of the Month: Moroccan Spiced Vegetable Stew
Now that the cooler weather is here it's time for soups and stews. This recipe is fantastic. There are lots of different spices but they complement each other so well. This stew will warm you up and tantalize your taste buds! This recipe is brought to you courtesy of the T. Colin Campbell Center for Nutrition Studies.
Visit www.nutritionstudies.org for FREE healthy and delicious plant based recipes.
Ingredients:
- 1 red onion, sliced
- 6-8 garlic cloves, minced
- 1 medium eggplant, cut into 1/2 inch cubes
- 2 1/2 cups water, divided
- 3 Tbsp low sodium Tamari
- 2 carrots, thinly sliced
- 1 red bell pepper, seeded and chopped
- 1 sweet potato, diced
- 2 cups chopped spinach
- 1 (28 ounce) box diced tomatoes, undrained
- 1 1/2 cups cooked chickpeas
- 1/2 cup finely chopped pitted dates
- 1 Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp black pepper flakes
- 1/8 tsp ground cloves
Directions:
- In a large stockpot over medium-high heat, saute onion, garlic, eggplant, 1/2 cup of water and tamari until the vegetables are tender, about 5-10 minutes. Reduced the heat to medium and simmer for another 5-10 minutes.
- Add carrots and bell pepper, and simmer until the carrots are tender, about 8 minutes.
- Add remaining 2 cups of water and the rest of the ingredients, and simmer for another 20 minutes.
- Serve warm.