Rockin Moroccan Stew Food

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Make-Ahead Vegetarian Moroccan Stew image

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Provided by Make-Ahead Mamas

Categories Soups, Stews and Chili Recipes Stews

Time 1h10m

Yield 6

Number Of Ingredients 23

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon water

Steps:

Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g

ROCKIN' MOROCCAN STEW

Rockin' Moroccan Stew image

Provided by Mark Scriver

Categories Olive Soy Tomato Vegetarian Quick & Easy Father's Day Dinner Dried Fruit Prune Saffron Artichoke Vegan Couscous Dairy Free Peanut Free Kosher

Yield Serves 6

Number Of Ingredients 25

Ingredients

1 cup (250 ml) vegetable broth made from bouillon
1/3 cup (80 ml) olive oil
1 onion, chopped
1 clove garlic, crushed
1 sweet potato, diced
1 cup (250 ml) dried green beans
1 red pepper, chopped
1/2 cup (125 ml) soy chunks
28 oz can (796 ml) diced tomatoes
1/2 tsp (2 ml) thyme
1/4 tsp (1 ml) ginger, ground
1/4 tsp (1 ml) nutmeg, ground
1/4 tsp (1 ml) cinnamon, ground
3 cloves
pinch chili flakes
1/2 cup (125 ml) prunes, pitted and halved
1/3 cup (80 ml) dried apricots, diced
8 oz can (250 ml) artichoke hearts, reserve juice
1/2 cup (125 ml) black olives, pitted
3 tbsp (45 ml) brown sugar
pinch saffron
1/2 lemon, juiced
1 cup (250 ml) slivered almonds, toasted
3 cups (750 ml) couscous
4 1/2 cups (1125 ml) boiling water

Steps:

Method
1. In the wok, heat the oil and sauté the onion and garlic.
2. Add the sweet potatoes, beans, red peppers, soy chunks, tomatoes and all the spices except for the saffron and cook at a high temperature for 5 minutes, stirring frequently.
3. Add the vegetable stock, prunes, apricots and the liquid from the artichokes.
4. Cover and simmer for 20 minutes or until the vegetables are tender.
5. Stir in the artichokes, olives, brown sugar and saffron. Simmer for another 5 to 10 minutes.
6. While you are waiting, toast the almonds in a dry frying pan.
7. In a separate stainless steel bowl, pour 3 1/2 cups (875 ml) of boiling water over the couscous and let it stand for 5 minutes.
8. Fluff the couscous with a fork.
9. Serve the stew over the couscous and garnish with toasted almonds.

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