This Moroccan Veggie stew with garbanzo beans, lentils, carrots, sweet potatoes, and warming spices is delicious on a cool fall or winter day.
Course Main Course
Cuisine Gluten-Free, Moroccan, Vegan
Prep Time 30 minutesmins
Cook Time 2 hourshrs
Servings 8people
Ingredients
1TBSPcoconut oil
1cangarbanzo beans
1cuplentils
2large tomatoesdiced
2large carrotssliced
1purple onionchopped
2sweet potatoesdiced into ½ inch cubes
4cups organic veggie broth
3cloves garlicminced
2tspground cinnamon
½tspground cloves
2tsp ground cumin
1 ½ tsp ground turmeric
3/4tsp saltor to taste
1 ½tspblack pepperfreshly ground
1/4cupapple cider vinegar
Add In Later
½ cupcashews
½ cupparsley finely chopped + extra for topping
½cup dried apricotsdiced
Serve Over Rice
2cupsbrown rice
4cupswater
Instructions
Wash, dice, chop, and prep all ingredients.
Add all ingredients (except the "Add In Later" and rice ingredients) to a Crockpot, Instapot, or Rice Cooker, and stir. Cook on High setting for 2 hours.
After 90-minutes, stir in the "Add in Later" ingredients and continue cooking for an additional 30-minutes.
In a separate pot, cook the brown rice for 40 minutes.
Serve Moroccan Veggie Stew over brown rice. Top with fresh parsley.
Notes
For a non-vegan option, add free-range, organic chicken breasts to this stew, and/or use organic chicken bone broth in place of the veggie broth, for a higher protein meal.