Moroccan Stew
This recipe is very warming and grounding with all its beautiful spices and root vegetables. A great vegetarian option, that is filling and satisfying. It tastes great over brown rice! It has so many anti-inflammatory spices like curcumin and ginger, can be extremely therapeutic for conditions like osteoarthritis, cancer and chronic pain.
Spices
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon sea salt
Stew
1 tablespoon canola/grape seed oil
1 sweet onion, chopped
2 cups finely shredded kale (organic)
4 (14 ounce) cans organic vegetable broth (low sodium)
1 (14.5 ounce) can diced tomatoes, undrained (low sodium)
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
2 large potatoes, peeled and diced
1 (15 ounce) can chickpeas, rinsed & drained
1 cup dried lentils, rinsed (I like using the French variety)
1 teaspoon ground black pepper, to taste
Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl.
Melt oil in a large pot over medium heat. Cook the onion in the oil until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, chickpeas and lentils. Bring to boil, reduce heat to low. ***At this point the entire stew can be placed in a slow cooker/crock pot and set of low. It can then slowly cook for 3-4 hours.**
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Spices
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/8 teaspoon curry powder
1 teaspoon sea salt
Stew
1 tablespoon canola/grape seed oil
1 sweet onion, chopped
2 cups finely shredded kale (organic)
4 (14 ounce) cans organic vegetable broth (low sodium)
1 (14.5 ounce) can diced tomatoes, undrained (low sodium)
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
2 large potatoes, peeled and diced
1 (15 ounce) can chickpeas, rinsed & drained
1 cup dried lentils, rinsed (I like using the French variety)
1 teaspoon ground black pepper, to taste
Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl.
Melt oil in a large pot over medium heat. Cook the onion in the oil until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, chickpeas and lentils. Bring to boil, reduce heat to low. ***At this point the entire stew can be placed in a slow cooker/crock pot and set of low. It can then slowly cook for 3-4 hours.**
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
