Vegan Moroccan Stew

There is nothing quite like a cozy stew in the Autumn & Winter. This Moroccan stew recipe is perfect combination of protein, vegetables and carbs and spices to create a delicious dish that can be enjoyed on its own or served with rice, quinoa or couscous.

The stew is made with warming spices like cumin, cinnamon and paprika which are traditional in Moroccan cooking and give the stew a unique Middle-Eastern taste that you won't be able to get enough of.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp ground ginger
• ½ tsp ground allspice
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3-4 cups cubed sweet potatoes
• 3-4 cups cubed potatoes
• 2-3 cups chopped carrots
• 1 cup dry green lentils, rinsed
• 1 tin chickpeas, drained and rinsed
• 1 tin chopped tomatoes
• 4 cups vegetable stock
• 1 cup water
• 1 tbsp coconut sugar *
• 2-4 cups kale, optional
• coriander, for garnish

Method:

Warm a large pot on medium heat. Cook the oil and diced onion, stirring frequently, for 5 minutes or until the onion is translucent. Add the minced garlic and spices. Sauté for additional minute.

Add cubed sweet potatoes, potatoes, carrots, chickpeas, dried lentils, chopped tomatoes and vegetable stock. Bring to a rapid boil, then reduce heat and simmer (covered) for 25 minutes or until the vegetables are fork-tender.

After, remove lid and add coconut sugar and kale. Cook for an additional 5 minutes (uncovered). If needed, you can thin the stew by adding extra vegetable stock, water or coconut milk.

Serve vegan Moroccan stew alone or with rice, quinoa, couscous, nan or your favourite flatbread. Garnish with coriander leaves. 

Enjoy!

Note: coconut sugar can be replace with light brown sugar