Moroccan Vegetable Stew

Vegetable Stew With Argan Oil
Vegetable Stew With Argan Oil

Moroccan vegetable stew is a hearty and comforting stew packed with vegetables and spices. It has carrots, garlic, sweet potato, tomatoes, spinach, and much more. All this veggie goodness is then enhanced with a blend of smoky cumin, citrusy coriander, and sweet, spicy cinnamon. As we know, most stews begin with a little oil and in this recipe, argan oil (ideal for medium heat applications), lends its signature toasty taste and rich fat which only makes the stew better. Although savory and spice filled, the stew has an elusive sweetness that enhances all the other layers and contributes to the dish’s complexity.

Ingredients
Serves 8

• 3 medium carrots, chopped
• 3 garlic cloves, minced
• 1 large sweet potato, chopped
• 1 onion, diced
• 1 bell pepper, chopped
• 1 28 oz. can fire roasted tomatoes
• 1 15 oz. can chickpeas, rinsed and drained
• 4 cups reduced sodium vegetable broth
• 3 cups fresh baby spinach
• 1 tablespoon ground cumin
• 1 tablespoon granulated or brown sugar
• 1 ½ teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon lime zest
• Pinch of red chili flakes or to taste
• Food grade/culinary argan oil
• Salt, to taste
• Black pepper, to taste
• Juice of 1 lime
• Handful of fresh chopped parsley
• Lime wedges, for serving

Directions

• Add a generous drizzle of argan oil to a heavy soup pot. You’ll need about 2 tablespoons.
• Heat over medium.
• Add the onions to the pot when the oil is shimmering.
• Cook while stirring until the onions are fragrant and translucent.
• Toss in the garlic, cumin, coriander, and cinnamon.
• Transfer the carrots and sweet potato to the pot once the spices have woken up.
• Cook for 2-3 minutes while stirring occasionally.
• Add the fire roasted tomatoes with the canning juices as well as the bell pepper, sugar, lime zest and chili flakes. Stir.
• Pour in about 3 cups of vegetable broth.
• Season with a touch of salt and black pepper. Don’t overdo it.
• Bring to a boil, reduce to a simmer and leave to simmer for 12-15 minutes or until the carrots and sweet potatoes are fork tender.
• Add the rinsed and drained chickpeas to the pot. Stir.
• Leave to cook for 5-7 additional minutes before adding the spinach and the remaining 1 cup of vegetable broth.
• Cook the stew for 1-2 more minutes.
• Remove the pot from the heat.
• Adjust seasonings as needed.
• Finish with lime juice, a drizzle of argan oil and chopped parsley.
• Serve with lime wedges.

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