Moroccan-Style Vegetable Stew

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This Moroccan-style vegetable stew is all about healthy. Rainbow vegetables exotically flavoured in a stunning sauce cooked under 30 minutes, you will love it! In Morocco tagine, a circular clay dish with a wide shallow bottom with a rounded cone is an essential part of their cuisine. Tagine is used for cooking main meals using meat and vegetables and very little liquid.

In this vegetarian recipe, I substituted a large skillet for the tagine, added a bit more broth, some dates for sweetness and kept the exotic spices such as coriander, turmeric, cinnamon, ginger and cardamom. I also added a hot chili pepper for some heat, but it’s optional so feel free to skip this ingredient if you wish. Moroccan dishes often use chickpeas, I wanted to keep this dish on a lighter note, so I substituted them for green beans, but feel free to add them if you wish. Other vegetables widely used in Moroccan cooking are artichokes, parsnips, eggplant and Moroccan gourd. In this vegetarian stew, anything goes so choose your favourite vegetables. I kept the veggies al-dente keeping the nutritional value higher and because I don’t like mushy vegetables. But that is up to you, if you want the veggies softer then cook the stew a few minutes longer. After a weekend of family dinners, I keep Mondays on a lighter note such as this healthy vegetable stew. I promise you the stew is undeniably delicious, using fresh vegetables and turning them into exotic Moroccan stew, To serve, add some rice and top with fresh herbs, or serve with soft gluten-free bread to soak up the delicious juices just like they do in Morocco. Enjoy!   

Ingredients

  • 3 Tbsp. Extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. Minced ginger
  • 2 tsp. GF ground coriander
  • 2 tsp. GF ground cumin
  • 1 tsp. GF ground turmeric
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. GF ground cardamom
  • 1 12-oz. can crushed pure tomatoes
  • 6 pitted dates, roughly chopped
  • 3 cups GF vegetable broth
  • 2 medium carrots, diced
  • 1 red or orange bell pepper, cut into bite-size pieces
  • 1 medium sweet potato, peel and cut into small cubes
  • 1/2 lb. green beans, cut into 2-inch long pieces
  • 1 small chili pepper (optional)
  • Himalayan salt and GF black pepper to taste
  • 2 cups peeled, cubed butternut squash
  • 1 medium zucchini, halved lengthwise, seeds removed and cut into small cubes
  • For serving; fresh herbs and lemon zest
  • Instructions

  • In a large skillet or a large pot sauté onions in olive oil until soft. About 5 minutes
  • Stir in garlic, ginger, coriander, cumin, turmeric, cinnamon and cardamom. Cook over low heat for 1 minute
  • Stir in tomatoes and dates until combined. Add broth, carrots, sweet potato, green beans and chili pepper. Season with salt and pepper, cover and simmer over medium-low heat for 10 minutes
  • Stir in butternut squash and zucchini. Cover and cook until butternut squash is tender but not mushy, about 7 minutes. Taste and adjust seasoning if needed.
  • Serve with fresh herbs such as parsley, mint or cilantro and lemon zest
  • Note; if you like your vegetables softer cook the stew a little longer


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