Saffron-Spiced Moroccan Stew
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Meal Type | Dinners |
| Food Type | Stews |
| Step Number (6 steps program) | Step 4: Vegetable & Fruit Smoothies (Blended Salads) |
Description
Exotic saffron combines with coriander, cinnamon, and cumin in this visually appealing dish.
Ingredients
- 3 tbsp water or vegetable stock, or 1/2 tsp olive oil for sauteing
- 1 onion, diced
- 2 sweet red peppers, chopped
- 1 -2 large garlic cloves, minced or pressed
- 1 tsp ground coriander
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground cumin
- 1⁄4 tsp ground cayenne
- 1 tsp fresh ginger, peeled and grated
- 2 medium sweet potatoes, peeled, cut in 1/2" cubes
- 1 14.5-oz can diced tomatoes, undrained
- 1 1⁄2 cup water or vegetable stock
- 1⁄2 tsp saffron threads
- 2 cup cooked chickpeas (garbanzo beans) or 1 15-oz can, drained
- black pepper to taste
Instructions
Heat the water, stock, or oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes.
Stir in the ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock, and pepper to taste. Bring to a boil, then reduce the heat to low, add saffron, and simmer until the vegetables are soft, about 30 minutes. About 5 minutes before the end of the cooking time, stir in the chickpeas. Taste and adjust the seasonings. Serve on its own or over quinoa or other grain.
Notes
You can substitute no-sodium tomato puree and add one chopped fresh tomato for the 14.5-oz can of diced tomatoes.
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