February 2, 2018
Simple, fast and heartwarming stew with Moroccan flavors. The vegetables can be changed to anything of your choice. For example, swap the carrots for turnip, the sweet potato for butternut squash. Enjoy!
Moroccan Veggie Stew
Ingredients
- 3 cups vegetable broth
- 1 large sweet potato, peeled and diced
- 4 large carrots, peeled and diced
- 2 zucchinis, peeled (optional) and diced
- 6 dates, chopped
- 4 garlic cloves, minced
- 1 28 oz. can chickpeas, rinsed and drained
- 3/4 cup maple syrup
- 2 tsp cinnamon
- 2 tsp cumin
- 1 tsp turmeric
- pinch cayenne
- 1 lemon squeezed
- Salt and pepper to taste
Directions
- In a medium sized pot, add vegetable broth, carrots, sweet potato, spices, maple syrup and lemon
- Boil uncovered until tender
- Add more water if needed, but keep in mind you want the liquid to reduce
- Add zucchini, chopped dates and minced garlic
- Simmer uncovered
- When zucchini is cooked thoroughly add in chickpeas
- Turn off heat and let rest for 2 minutes
- Serve over cous-cous, brown rice or quinoa
Enjoy!
