Moroccan Stew
RECIPE BELOW!! When the pandemic started, the hospital my husband was doing residency at began making “take home meals” that you could purchase. The doctors were having some really long days.. so much unknown… then getting drafted basically for COVID unit front lines rotation… looking back, it was such a stressful time.
The hospital was forward thinking in that they offered plant-based options in their cafeteria. The residency program offered the life style & wellness certification that promotes the plant-based diet, so they got behind that by serving the food.
ANYWAY, my husband brought home a big casserole dish of this one night. We both loved it (and it was nice to not have to cook it)! It was mild in flavor, yet warm and comforting (which is what we all needed at that time for sure!). I looked at what was in it and knew I could recreate it, so here it is!
My husband loves this for meal preps. This is one of his go-to’s because it’s easy and good!
So yah, not Cajun BUT great! And packed with plant! Leave some out if you need or add more. The world is your oyster!
Moroccan Stew
Ingredients
- 4 small or 2 large potatoes, peeled and diced
- 1 qt low/no sodium vegetable broth, divided
- 1 med onion, diced
- 2 celery stalks, diced
- 1 bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1- 16oz bag organic mixed vegetables, thawed or steamed (mine was carrot, peas, corn, and green beans)
- 1 - 14.5oz can diced tomatoes
- 1 14.5oz can garbanzo beans (chick peas)
- 1 Tbsp tomato paste
- Salt (1 t or to taste)
- Ground black pepper (1 t or to taste)
- 1/2 tsp ground turmeric
- 1/2 tsp cinnamon
- 1/2 tsp ground clove
- 1 dried bay leaf
- Cooked basmati rice, for serving
Instructions
- Boil cubed potatoes until soft about 10 min (times may vary depending on cube size). Drain when cooked. I can tell when mine are cooked by looking at the edges of the potato. If they're rounded/soft, it's done. (You can boil in the same pot as everything else, but they're more likely to over cook. I like to cook them separately if I can).
- While potatoes are boiling, sauté onion, celery, bell pepper, and garlic in some vegetable broth until softened, about 5-7 minutes. Add zucchini and squash, and cook for another 5 minutes or until softened. Add the rest of the vegetable broth, mixed vegetables, tomatoes, chick peas, and seasonings. Bring to a simmer, then reduce heat.
- Let simmer on med-low heat, lid vented, until chickpeas are soft to your liking, stirring occasionally. When ready, add the potatoes and add 1 Tbsp of tomato paste to thicken mixture. Adjust seasonings if needed. Serve hot over basmati rice.