Moroccan Stew

Can be served over quinoa or not; Serves 6

Ingredients

  • 1 table spoon olive oil
  • 1 onion
  • 4 cloves garlic, minced
  • 1 inch ginger minced
  • 1 teaspoon sea salt divided
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground toasted cumin seeds
  • 1 teaspoon powdered cloves
  • 1 teaspoon good quality curry powder
  • 1/2 can diced tomatoes
  • 4 cups veggies broth
  • 1 cup dried red lentils rinsed well
  • 1 can chickpeas, rinsed well
  • 1 yam, peeled and cut into bite sized chunks
  • 2 carrots, diced
  • 1 red or orange pepper
  • 2 potatoes, or 2 cups celery root peeled and chopped or 2 parsnips peeled and chopped
  • 2 cups cauliflower florets
  • 2 cups finely chopped kale
  • 1 tablespoon honey
  • 1/4 cup chopped dried apricots, raisons or currents
  • 1 can coconut milk
  • 1 tablespoon lemon juice, optional
  • Cilantro to garnish

Directions

1. In a stock pot, heat olive oil, add onions garlic, ginger, 1/2 the salt and saute until onions start to soften.  Add the spices and saute another couple of minutes.  

2. Add the caned tomatoes, veggie stock, and lentils.  Bring to a boil, reduce to a simmer and cook until lentil are soft, 15 - 20 minutes.  

3. Add the chickpeas, yams, carrots, red pepper and cauliflower and cook until yams and carrots are soft.  Add the kale, honey, apricots or other fruit, coconut milk and simmer another 5 minute.  

4. Taste and adjust with optional lime juice.  Garnish with cilantro.  Serve over couscous, or quinoa!

Liz Murray