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Moroccan Style Vegan Stew
Serves 8 |
A rich and hearty meal that’s very healthy.
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Ingredients:
| 1 yellow bell pepper, stemmed and chopped |
| 3 dates, pitted and chopped |
| 2 cups cooked chickpeas |
| Crushed chili flakes |
| 1/2 cup coconut oil |
| 2 sweet potatoes, peeled and chopped |
| Salt, to taste |
| 2 cloves garlic, minced |
| 1 teaspoon cumin |
| 3 cups vegetable stock |
| 2 carrots, chopped |
| Ground black pepper, to taste |
| 2 teaspoons ground cinnamon |
| 1 can crushed tomatoes |
| 1 onion, diced small |
| 1 teaspoon ground coriander |
Directions:
- Pour coconut oil into large pot. Heat to medium. Once hot, add onions and reduce heat. Cook until onion is soft,
- Add chili flakes, cumin and coriander to pot and saute for 5 minutes.
- Add garlic and saute for additional minute.
- Add tomatoes, carrots, dates and sweet potatoes. Season with salt and pepper and stir ingredients together.
- Pour in vegetable stock and bring to a boil. Cook for 10-12 minutes.
- Add chickpeas and yellow bell pepper, season with salt and pepper and stir together. Cook for 5 minutes.
- Spoon stew into serving bowls and enjoy!
| Cooking Method: | Boil |
| Course: | Dinner, lunch |
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