Moroccan Spiced Vegetable Stew
This stew has a bold, warm flavor thanks to the blend of Moroccan-style spices. Serve it with a grain or bread on a cold evening.
Prep: 20 mins
Cook: 30 mins
Yield: 4–6 servings
Ingredients
Ingredients
- 1 red onion, sliced
- 6–8 garlic cloves, minced
- 1 medium eggplant, cut into ½-inch cubes
- 2 ½ cups water, divided
- 3 Tbsp low-sodium tamari
- 2 carrots, thinly sliced
- 1 red bell pepper, seeded and chopped
- 1 sweet potato, diced
- 2 cups chopped spinach
- 1 (28-ounce) can diced tomatoes, undrained
- 1 ½ cups cooked chickpeas
- ½ cup finely chopped pitted dates
- 1 Tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp black pepper flakes
- ⅛ tsp ground cloves
Instructions
Instructions
- 1. In a large stockpot over medium-high heat, sauté onion, garlic, eggplant, ½ cup of water, and tamari until the vegetables are tender, 5–10 minutes. Reduce the heat to medium and simmer for another 5–10 minutes.
- 2. Add carrots and bell pepper, and simmer until carrots are tender, about 8 minutes.
- 3. Add remaining 2 cups of water and the rest of the ingredients, and simmer for another 20 minutes. Serve warm.
Cooking Tips
Cooking Tips
- 1. Feel free to vary the vegetables in this recipe (except for the eggplant, which is the base of this stew) — try zucchini, parsnips, celery, peas, corn, white potatoes, or butternut squash.
- 2. For a spicier version, add minced jalapeños.
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