I am so in love with this dish. It has two of my favorite traits of a good meal, the first being the fact that it is a stew, and the second being that it is multi-cultural.
In the fall/winter, I crave all things soup/stew. A warm bowl of veggies and broth brings so much joy to cold evenings. I also love the idea of hunkering down in the winter, reading with a lovely candle next to me, playing a board game with the husband, or listening to christmas music while writing christmas cards. Doing things like this means having less of a desire to be in the kitchen for long hours. This recipe, along with other favorite soups/stews is an awesome solution to that. While it does require some prep (chopping the veggies), it pretty much cooks itself. Beyond that, the recipe is big and makes great leftovers.
And finally, ya’ll know my deep love for spices. Moroccan food is known for being rich in spices. This recipe does not let that preconception down. It has all the wonderful flavors going on. Although using all these spices might seem a bit intimidating, this recipe is really a crowd pleaser, and well-worth the time it might to dig through your spice rack.
Give this stew a try and let me know what you think!
And finally, ya’ll know my deep love for spices. Moroccan food is known for being rich in spices. This recipe does not let that preconception down. It has all the wonderful flavors going on. Although using all these spices might seem a bit intimidating, this recipe is really a crowd pleaser, and well-worth the time it might to dig through your spice rack.
Give this stew a try and let me know what you think!
Vegan & Gluten Free || Serves 6 to 8
Ingredients:
1 cup dry quinoa
2 Tbsp. coconut oil
1 large onion, diced
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp allspice
2 large carrots, chopped into 1/2 inch pieces
1 medium zucchini, chopped into 1/2 inch pieces
1 large eggplant, chopped into 1/2 inch pieces
2 medium sweet potatoes, chopped into 1/2 inch pieces
1 (15-ounce) can diced tomatoes
4 cups vegetable stock
1 can cooked chickpeas
1/2 cup dried figs, roughly chopped
sea salt and ground black pepper
Instructions:
Cook quinoa according to package.
In a large stew pot, melt the coconut oil over medium heat and sauté the onion for about 3 minutes or until translucent. Add the spices: cumin, cinnamon, coriander, cayenne, and allspice. Cook until very fragrant, stirring frequently—about 1 minute. Add the carrots, zucchini, eggplant, sweet potatoes, and tomatoes. Continue to cook and stir for another 3-5 minutes. Add the vegetable stock and bring to a simmer. Cook over medium-low heat for about 30 minutes, adding additional stock if needed.
Stir in the chickpeas and figs. Season liberally (or to taste) with sea salt and ground black pepper. Continue to cook until chickpeas are heated through.
Serve the stew over quinoa immediately. Leftovers store well for about a week in the fridge or up to two months in the freezer.
Ingredients:
1 cup dry quinoa
2 Tbsp. coconut oil
1 large onion, diced
2 tsp ground cumin
1 tsp cinnamon
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp allspice
2 large carrots, chopped into 1/2 inch pieces
1 medium zucchini, chopped into 1/2 inch pieces
1 large eggplant, chopped into 1/2 inch pieces
2 medium sweet potatoes, chopped into 1/2 inch pieces
1 (15-ounce) can diced tomatoes
4 cups vegetable stock
1 can cooked chickpeas
1/2 cup dried figs, roughly chopped
sea salt and ground black pepper
Instructions:
Cook quinoa according to package.
In a large stew pot, melt the coconut oil over medium heat and sauté the onion for about 3 minutes or until translucent. Add the spices: cumin, cinnamon, coriander, cayenne, and allspice. Cook until very fragrant, stirring frequently—about 1 minute. Add the carrots, zucchini, eggplant, sweet potatoes, and tomatoes. Continue to cook and stir for another 3-5 minutes. Add the vegetable stock and bring to a simmer. Cook over medium-low heat for about 30 minutes, adding additional stock if needed.
Stir in the chickpeas and figs. Season liberally (or to taste) with sea salt and ground black pepper. Continue to cook until chickpeas are heated through.
Serve the stew over quinoa immediately. Leftovers store well for about a week in the fridge or up to two months in the freezer.