Vegan Moroccan Stew

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Growing up, my mom made this DELICIOUS moroccan lamb stew that was pretty tedious to make - you had to cut off all the fat from the lamb, douse it in this homemade moroccan spice paste, and then saute them, take them off the heat…..you get the picture. It’s a time-consuming recipe, but SO. WORTH. IT.

This is my own take on the stew - there is still a homemade spice mix involved (the same one she uses!), but no meat / dairy and it is completely vegan and gluten-free! Perfect for fall and winter when that bone-chilling wind starts coming.

Here’s what you’ll need:

For the spice blend

  • 2 tsp turmeric

  • 1 Tbsp paprika

  • 1/4 tsp cinnamon

  • 1 tsp coriander (or sub for fresh cilantro!)

  • 2 tsp each of salt + black pepper

For the stew

  • 2 medium onions, sliced thin

  • 2 garlic cloves, minced

  • 2 Tbsp olive oil

  • 2 large sweet potatoes, peeled + cut into bite-sized chunks

  • 1 large (28 oz) can diced tomatoes, drained

  • 1 can chickpeas

  • 2 Tbsp lemon juice

  • zest from 1 lemon

  • 1-2 strands saffron (optional)

  • 3 cups vegetable broth

Here’s how to make it:

In a dutch oven or heavy skillet, heat olive oil over medium heat and add in onion + garlic. Saute for a few minutes, then add in all of the spice mixture. Cook for a few more minutes and then pour in broth - scrap down the sides to get everything. Add in sweet potatoes, tomatoes, chickpeas, lemon juice + zest, and saffron. Stir all together and cook on low heat for about an hour until potatoes are softened and kitchen is aromatic! Enjoy.

Annie Muske