Moroccan Stew
This stew has a unique flavor thanks to the blend of Moroccan-style spices. I love serving this dish with a grain or bread on a cold evening.1 red onion, sliced
6 to 8 garlic cloves, minced
1 medium eggplant, cut into ½-inch cubes
2½ cups water, divided
3 tablespoons low-sodium tamari
2 carrots, peeled and thinly sliced
1 red bell pepper, seeded and chopped
1 sweet potato, peeled and diced
2 cups chopped spinach
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas
½ cup finely chopped pitted dates
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon black pepper
¼ teaspoon red pepper flakes
⅛ teaspoon ground cloves
Yields: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
1. In a large stockpot over medium-high heat, sauté the onion, garlic, eggplant, ½ cup of the water, and tamari until the vegetables are tender, 5 to 10 minutes. Reduce the heat to medium and simmer for another 5 to 10 minutes.
2. Add the carrots and bell pepper and simmer until the carrots are tender, about 8 minutes.
3. Add the remaining 2 cups water and the rest of the ingredients and simmer for another 20 minutes. Serve warm.
