Sustainable Chef & Food Journalist

Morrocan Stew

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

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

1

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

2

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.

3

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

4

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

5

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

6

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

7

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

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