So for most of yesterday afternoon all I could think about was Moroccan stew (I hadn’t eaten much and was clearly very hungry).
What lead me to day dreaming about making a Moroccan inspired stew was a restaurant that I frequently visited back in my early 20s. They were days of chickpea bakes and lentil dishes… they were the golden years.
I am yet to come up with a chick pea bake that does the restaurant’s version justice (working on it) but I do think this stew does a good job representing the flavours with it’s sweet and spicy flavours particularly coming from the cumin seeds, paprika and cinnamon.
So why not just drive across town for my Moroccan fix, you ask? Well because it’s across town and anyone that lives on the South side knows that getting to the North side in peak traffic is a recipe for disaster. Plus, this restaurant is that loved by the locals that there is often already a line down the street before the doors are even open.
Now this vegan Moroccan stew doesn’t really take that long. My advice is prep everything first then put away the spice containers etc. then all you have to do is let the contents simmer in the pot while you dance around the kitchen or do whatever it is you like to do!
Eating this Moroccan stew the next day is EVEN better. Stews love time. if you give them time to develop, they will deliver you an EPIC boss of meal.
If you make this Moroccan stew, recipe I’d love to hear how you enjoyed it.
Prep all veggies and add your spices into a small bowl, make up the stock (2 tsps + 500ml warm water). Rinse chickpeas and set aside.
Add onions, garlic, carrot and Potato to a large pot and add a few splashes of the stock liquid. Cool over high until onions become translucent.
Add spices to the pot and continue to cook for a few minuets. If you need more stock liquid, add a few splashes.
Add tomatoes, chickpeas, coconut sugar and salt and pepper.
Bring to a boil then reduce to a simmer and cover the pot with a lid. Allow to simmer for approx 20 mins or until potatoes and carrots are soft and cooked through.
Using a masher, mash some of the potatoes and chickpeas so that they absorb the liquid and it becomes more of a stew like consistency. Be careful not to squish the carrots.
Spoon into bowls and serve with rice, fresh coriander, lemon juice, natural coconut yoghurt and salt & pepper.
Ingredients
Directions
Prep all veggies and add your spices into a small bowl, make up the stock (2 tsps + 500ml warm water). Rinse chickpeas and set aside.
Add onions, garlic, carrot and Potato to a large pot and add a few splashes of the stock liquid. Cool over high until onions become translucent.
Add spices to the pot and continue to cook for a few minuets. If you need more stock liquid, add a few splashes.
Add tomatoes, chickpeas, coconut sugar and salt and pepper.
Bring to a boil then reduce to a simmer and cover the pot with a lid. Allow to simmer for approx 20 mins or until potatoes and carrots are soft and cooked through.
Using a masher, mash some of the potatoes and chickpeas so that they absorb the liquid and it becomes more of a stew like consistency. Be careful not to squish the carrots.
Spoon into bowls and serve with rice, fresh coriander, lemon juice, natural coconut yoghurt and salt & pepper.
