Vegan Moroccan Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews
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
Nutrition Info
- 305 caloriescarbohydrate: 59.9 gcholesterol: : -fat: 8 gfiber: 11.8 gprotein: 6.2 gsaturatedFat: 1.1 gservingSize: -sodium: 1200.4 mgsugar: 15.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Moroccan Stew
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.