Vegan Moroccan Stew

Name: Vegan Moroccan Stew
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
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; 0.5 teaspoon ground cinnamon; 0.5 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

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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.

Submitted by Hester

Published on June 19, 2020

Prep Time:

45 mins

Cook Time:

1 hr

Total Time:

1 hr 45 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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.

Cook's Notes:

You can sprinkle some freshly chopped parsley over the stew to add some green color to it as well.

If you'd like your vegetables to be softer, let stew simmer for up to 2 hours.

Nutrition Facts (per serving)

305	Calories
8g	Fat
60g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 305
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Sodium 1200mg	52%
Total Carbohydrate 60g	22%
Dietary Fiber 12g	42%
Total Sugars 16g
Protein 6g	12%
Vitamin C 82mg	91%
Calcium 235mg	18%
Iron 5mg	28%
Potassium 1566mg	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegan Moroccan Stew

Ingredients

Directions

Cook's Notes:

Nutrition Facts (per serving)

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