Vegan Moroccan Stew

This is what I have tried as an imitation of a 'Moroccan stew' I had at a vegan restaurant many years ago. I used to work down the street and had this probably twice a week for lunch, but now it's an hour and a half drive away, so I had to try to make it myself! I like to have mine over lentils that have simple wilted greens mixed in such as Swiss chard, kale, spinach, etc.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 305 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 2 teaspoons salt
• ½ teaspoon ground allspice
• 1 cup chopped onion
• 3 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• 2 cups vegetable broth
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 3 cloves garlic, thinly sliced
• 1 lemon, zested and juiced, divided
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 large butternut squash, peeled and cut into 1-inch cubes
• 3 tablespoons matchstick-sliced ginger
• 1 (28 ounce) can whole peeled tomatoes, lightly crushed by hand
• 2 cups cubed peeled carrots

Recipe Instructions

Step 1

Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.

Step 2

Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.

Step 3

Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.

Step 4

Taste stew and season with more salt, if desired.