Morrocan Stew

Mains

DifficultyBeginner

Prep Time20 mins

Cook Time1 hr 10 mins

Yields1 Serving

DifficultyBeginner

When I was a regular cooking guest on the CBC show “Steven and Chris” the beef version of this recipe was a fan favourite!

I’ve now converted it to be completely plant-based and I have to say, the flavour may be even better this way!

In this stew, all of the ingredients cook together for over an hour to create a comforting and satisfying dish that’s perfect on a cold winter’s night. What I love about it, and actually what I’m finding with many plant-based meals, is that it tastes even better the next day, making it a great make-ahead meal

Why I Use...

Ingredients

Spice Mix

2 tsp salt(plus more later if needed)

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cayenne pepper

1 g ground black pepper

Stew

4 tbsp coconut oil

1 large onionfinely chopped

2 (400ml) cans of chickpeadrained and rinsed and patted dry

4 cups butternut squashPeeled, seeded and chopped

2 cloves of garlicChopped

¼ cup tomato paste

4 cups vegetable stock

Optional Toppings

plain vegan yogurt or vegan sour cream

fresh mint

Note:

Make-ahead: Allow the stew to cool to room temperature before refrigerating. It can be kept in a fridge for up to two days before reheating and serving, or freeze in a resalable container in single-serving portions.

Instructions

Add all spice mix ingredients to a bowl and mix until combined. Add rinsed and dried chickpeas to spice mix, toss to coat and set aside

Heat coconut oil in a large pot on medium-high heat. Add onion and sauté for seven minutes until translucent and slightly browning, stirring throughout.

Add spiced chickpeas and let cook with onions, stirring often, for 3 minutes.

Stir in garlic, tomato paste and squash before adding the vegetable stock.

Bring up to a bubble and then reduce heat to low. Let simmer, uncovered, for an hour.

Check seasoning level and add more salt and pepper if needed.

Option to top with plain vegan yogurt or vegan sour cream and fresh mint leaves before serving.

Purpose-driven Chef & Food Journalist