Moroccan Stew

The flavour is phenomenal, it’s a quick and easy meal and it makes a great big pot full of hearty stew to tame the chills.


1 tbsp cold-pressed olive oil
1 onion, chopped
2 stalks celery, chopped
1/2 bell pepper, chopped
2 cloves garlic
3 cups vegetable broth
3 cups well scrubbed or peeled yams or sweet potatoes, cubed
2 cups diced tomatoes (canned will work)
2 cups cooked chickpeas
1 tbsp lemon juice
2 tsp grated ginger
2 tsp each: ground cumin, curry powder, ground coriander
chili powder, turmeric 
salt, pepper and dulse powder to taste
1/3 cup raisins or currants
3 tbsp almond butter
handful fresh cilantro, chopped


Sauté the onions, celery, peppers and garlic in olive oil until veggies soften. Add the rest of the ingredients except the raisins, nut butter and cilantro and bring to a boil. Reduce to a simmer and cook, covered, for 20-30 minutes. Add raisins, almond butter and cilantro and simmer for 5 more minutes.

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