Moroccan Stew

Yield: 6 Servings

• 1 cup Carrots, Peeled, Diced ¼”
• ¾ cup Large Yellow Onion, Trimmed, Diced ½”
• 1 ½” cup Zucchini, Diced ¼”
• 1 ½” cup Yellow Squash, Diced ¼”
• 1 cup Green Bell Pepper, Seeded, Diced ½”
• 1 cup Yukon Gold Potatoes, Peeled, Diced ½”
• 1 Tbs. Garlic, Minced
• 1 8 oz can 8 Diced Tomato in Juice
• 1 can Garbanzo Beans, Drained, Rinsed
• ½ cup Seedless Golden Raisins
• 2 cup Water
• ½ tsp. Kosher Salt
• ½ tsp. Ground Black Pepper
• ¼ tsp. Ground Turmeric
• ¼ tsp. Ground Cinnamon
• 2 Pinch Crushed Chili Flakes
• 2 Ea. Whole Cloves
• 1 Ea. Bay Leaf

Garnish

• ½ cup Toasted, Sliced Almonds
• 2 cup Cooked Brown Rice
• 1 cup Cilantro Pesto Sauce, Vegan

 (In blender, emulsify Cilantro, Salt, Pepper, Lemon Juice and 80/20 Blend Oil)

Method

In skillet over medium-high heat, Heat 1 Tbs. 80/20 Blend Oil.

Add carrots, onions and garlic. Sauté until onion is translucent, 3-5 minutes. Stir in water, diced tomato with juice and potato. Bring to a boil. Reduce heat to simmer, 10 minutes.

Add remaining ingredients, mix until well blended. Return to a simmer. Simmer until potatoes are tender 20-25 minutes.

Discard bay leaves and cloves.

Taste for seasoning, Serve 8oz. in bowl.

Top with 4oz. brown rice, a drizzle of cilantro pesto and a heavy pinch of toasted almonds.