Moroccan Vege Stew
25
4 servings
INGREDIENTS
2 tbsp coconut, oil or spray 1 yellow onion, minced 2 cloves garlic, minced 2 cups of vegetable broth 1 can chickpeas 1 can tomatoes with juice 1/2 cup almond butter 1 medium sweet potatoes, cut into 2 inch pieces
1 capsicum, diced 1 tsp chilli powder 1 tsp fine sea salt 1/2 tbsp ground pepper 1/2 tsp ground cumin 1/2 tsp ground cloves 1/2 tsp ground ginger
1/4 tsp cayenne pepper 2 cups of baby spinach 1/4 cup of chopped coriander
DIRECTIONS Add to pot oil, onion and garlic. Sauté for 3 minutes until softened. Add the broth, chickpeas, tomatoes, almond butter, sweet potato, capsicum, pepper, chilli, powder, salt, cinnamon, cumin, cloves, ginger, and cayenne pepper. Stir to combine. 1. 2.
3.
Bring to boil over medium high heat, then reduce the heat and simmer cover, until the veggies are tender about an hour. Stir in the spinach. Serve and top with coriander.
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