Healthy Flavorful Moroccan Stew
Filled with vegetables that are packed with antioxidants and combined with fragrant spices, this stew is the perfect comfort food on a cold winter day. Served over quinoa or whole grain brown rice, you’ll keep coming back for leftovers days later.
- 3 cups plus 3 tablespoons water or vegetable stock, divided
- 2 large size yellow onion, finely chopped
- 4 large size red bell peppers, seeded and chopped
- 4 or 3 garlic cloves, minced
- 2 teaspoon agave nectar or pure maple syrup
- 2 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 teaspoon grated or minced fresh ginger
- 1 teaspoon saffron
- 4 medium size sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
- 2 can (15oz) diced tomatoes, undrained
- 2 can (15oz) chickpeas drained and rinsed
- Salt and pepper to taste
Heat 3 tablespoons water in a soup pot over medium heat. Add onion, peppers and garlic, and cook for 5 minutes. If the water begins to evaporate, add a little more.
Stir in the agave nectar, coriander, cinnamon, cumin, ginger and saffron and cook for 1 minute, stirring constantly.
Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low.
Simmer until sweet potatoes are tender, about 30 minutes. Season with salt and pepper, then serve over quinoa or brown rice.
Nutritional Analysis: One serving equals: 141 calories, 1g fat, 29g carbohydrate, 6g fiber, and 6g protein.