Moroccan Stew

It was cold and rainy here today in Ohio, and I felt like making something warm and spicy. This Moroccan stew was the perfect choice, and it is so good! Here are the ingredients you need to make it:

Start by heating the oil in a soup pot. (I used a large saucepan to start, and had to switch pans halfway through.) Add the crushed red pepper flakes, and let them cook until fragrant and making a popping sound.

Add the onions and bell pepper, stir, then cook for eight to ten minutes. Stir every few minutes. Mash the roasted garlic while the vegetables are cooking.

Make a well in the center of the vegetables, then add the mashed garlic and the ginger and stir to mix them in.

Sprinkle the Magickal Seasoning Blend, Moroccan Seasoning, and sugar over the vegetables:

Stir and cook for three more minutes:

Deglaze the pan with some of the vegan chick’n broth:

Add the whole can of tomatoes, including the juice. Stir to combine.

Add the drained chickpeas, and stir again:

Add the rest of the broth, stir again, and bring to a boil:

Reduce the heat, cover the pan, and simmer for 20 minutes:

It should look like this:

Add the raisins and sweet potatoes, then stir to combine:

Add the spinach, but do not stir it in yet. Cover the pot and wait five minutes, then remove the lid and stir in the spinach:

Cover the pot again, and simmer until the sweet potatoes are tender. This should take about twelve to fifteen minutes:

Stir in the lemon juice and the Earth Balance to finish the sauce:

Let the stew stand while you make a grain to serve with it. I cooked quinoa with vegan broth, but rice and couscous are also great.

Enjoy!

 

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Moroccan Stew

Spinach, chickpeas, sweet potatoes, raisins, and spicy Moroccan Seasoning make this vegan stew delicious!

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 350 kcal
Author Deborah Mesdag

Ingredients

  • 28 g (2 TBS) Oil
  • 0.4 g (1/4 tsp) Crushed Red Pepper
  • 360 g (3 c) Chopped Onion
  • 180 g (1 1/2 c) Chopped Bell Pepper
  • 25 g (1 1/2 TBS) Roasted Garlic
  • 12 g (1 1/2 TBS) Grated Fresh Ginger
  • 18 g (1 1/2 TBS) Magickal Seasoning
  • 9.5 g (1 1/2 TBS) Moroccan Seasoning
  • 8 g (2 tsp) Vegan Sugar
  • 28 oz can Petite Diced Tomatoes
  • 2 16 oz cans Garbanzo Beans (chickpeas)
  • 140 g (1 c) Raisins
  • 960 g (4 c) Vegan Chick'n Broth
  • 10 oz bag Fresh Spinach
  • 1.5 lbs (2 large) Sweet Potatoes
  • 45 g (3 TBS) Lemon Juice
  • 28 g (2 TBS) Earth Balance Spread

Instructions

  1. Heat the oil in a soup pot. Add the crushed red pepper and let cook until fragrant. Add the onions and bell pepper, stir, then cook for eight to ten minutes. Stir every few minutes. Mash the roasted garlic and drain the chickpeas while the vegetables are cooking.

  2. Make a well in the center of the vegetables, add the mashed garlic and the grated ginger, and stir to mix them in. Sprinkle the Magickal Seasoning Blend, Moroccan Seasoning, and sugar over the vegetables. Stir and cook for three more minutes.

  3. Deglaze the pan with some of the vegan chick'n broth, then add the whole can of tomatoes, including the juice. Stir to combine.

  4. Add the drained chickpeas, and stir again. Add the rest of the broth, stir again, and bring to a boil.

  5. Reduce the heat, cover the pan, and simmer for 20 minutes.

  6. Add the raisins and sweet potatoes, then stir to combine. Add the spinach, but do not stir it in yet. Cover the pot and wait five minutes, then remove the lid and stir in the spinach.

  7. Cover the pot again, and simmer until the sweet potatoes are tender. This should take about twelve to fifteen minutes.

  8. Stir in the lemon juice and the Earth Balance to finish the sauce. Let the stew stand while you make a grain to serve with it. Quinoa, rice, and couscous are all great. Enjoy!

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