Moroccan Veggie Stew
This Moroccan Veggie stew with garbanzo beans, lentils, carrots, sweet potatoes, and warming spices is delicious on a cool fall or winter day.
Ingredients
- 1 TBSP coconut oil
- 1 can garbanzo beans
- 1 cup lentils
- 2 large tomatoes diced
- 2 large carrots sliced
- 1 purple onion chopped
- 2 sweet potatoes diced into ½ inch cubes
- 4 cups organic veggie broth
- 3 cloves garlic minced
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 2 tsp ground cumin
- 1 ½ tsp ground turmeric
- 3/4 tsp salt or to taste
- 1 ½ tsp black pepper freshly ground
- 1/4 cup apple cider vinegar
Add In Later
- ½ cup cashews
- ½ cup parsley finely chopped + extra for topping
- ½ cup dried apricots diced
Serve Over Rice
- 2 cups brown rice
- 4 cups water
Instructions
- Wash, dice, chop, and prep all ingredients.
- Add all ingredients (except the "Add In Later" and rice ingredients) to a Crockpot, Instapot, or Rice Cooker, and stir. Cook on High setting for 2 hours.
- After 90-minutes, stir in the "Add in Later" ingredients and continue cooking for an additional 30-minutes.
- In a separate pot, cook the brown rice for 40 minutes.
- Serve Moroccan Veggie Stew over brown rice. Top with fresh parsley.
Notes
For a non-vegan option, add free-range, organic chicken breasts to this stew, and/or use organic chicken bone broth in place of the veggie broth, for a higher protein meal.