Rockin Moroccan Stew Food
MAKE-AHEAD VEGETARIAN MOROCCAN STEW
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
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
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
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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