Moroccan Stew

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.


Nutritional Information  
Calories 360.81 cal
Calories from Fat 135.81 cal
Total Fat 15.09g
Saturated Fat 1.68g
Trans Fat 0.15g
Polyunsaturated Fat 6.07g
Monounsaturated Fat 6.70g
Cholesterol 0.47 mg
Sodium 329.24 mg
Carbohydrate 51.03g
Fiber 9.48g
Total Sugars 15.15g
Protein 9.31g