Vegan Moroccan Stew recipe

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Ingredients

1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, thinly sliced
3 tablespoons matchstick-sliced ginger
1 lemon, zested and juiced, divided
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground allspice
2 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand
2 cups cubed peeled carrots
1 large butternut squash, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes

Nutrition Info

305 calories
carbohydrate: 59.9 g
cholesterol: : -
fat: 8 g
fiber: 11.8 g
protein: 6.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 1200.4 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.

  2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest, cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.

  3. Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.

  4. Taste stew and season with more salt, if desired.

Recipe Yield

6 servings

Recipe Note

This is what I have tried as an imitation of a 'Moroccan stew' I had at a vegan restaurant many years ago. I used to work down the street and had this probably twice a week for lunch, but now it's an hour and a half drive away, so I had to try to make it myself! I like to have mine over lentils that have simple wilted greens mixed in such as Swiss chard, kale, spinach, etc.

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