North African Moroccan Bean & Pepper Vegetarian Stew

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With our family having allergies to garlic and onions, sometimes it’s hard to find ingredients to switch with them and still have the recipe turn out tasting good. 

When I discovered a Moroccan Stew recipe I saw how I could easily make substitutions and still end up with a savory meal that is healthy and rich in antioxidants. My Moroccan Bean and Pepper Vegetarian Stew recipe contains cinnamon and ginger, two of the super antioxidants and it’s also diabetic friendly. 

This one pot stew is easy to make, boasts a great taste while bursting with color, and it goes a long way. Try serving it alone or over brown rice.   

You will need: large stock pot with cover, knife, measuring cup, large spoon

 

Image by Favored1

Cook Time 

Prep Time: 15 minutes

Total Time: Approx. 45 minutes

Serves: 8-10

 

Ingredients 

2 cups vegetarian broth

2 cups peeled & cubed butternut squash

1 pound peeled & cubed sweet potatoes

1 chopped yellow bell pepper

1 can (14 ounces) Fire Roasted Diced Tomatoes

1 can (16 ounces) chickpeas (garbanzo beans) drained and rinsed

1 can (15 ounces) dark red kidney beans drained and rinsed

1/3 cup Ocean Spray Reduced Sugar Craisins - dried cranberries

1 cup slivered natural almonds

2 teaspoons ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon paprika

1teaspoon ground red pepper

1 teaspoon ground sea salt

Optional - Cilantro for garnish

 

Instructions 

Kinetic GoGreen serving dishes

Place broth, sweet potatoes, squash, peppers and craisins in a large pot. 

 

Cover and cook on medium heat for about 5 - 8 minutes. 

Add spices, kidney beans, chick peas, tomatoes and almonds. Bring to a boil and then turn down the heat to simmer.  

Cook for about 15 minutes covered or until squash and potatoes are tender. Remove from heat.  

Garnish with fresh cilantro and almonds if desired. May be served over brown rice or noodles. 

 

Store any leftovers in the refrigerator or freeze in tightly sealed containers like the oven safe glass Kinetic GoGreen serving dishes.

 

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Substitutions 

What to use in place of garlic or onions:

If you have garlic or onion allergies, substitute another aromatic vegetable such as celery in the recipe. 

For a sweet or flowery taste saut fennel. It can also be used as a garnish.

Squeeze lemon juice on food in place of salt. 

Try Japanese radish (daikon) with mushroom powder for a milder flavor.

Use a small amount of Indian spice called asafetida. Although it has a strong aroma, it mellows as it cooks.

 

7 Super Spices:

Cinnamon

Ginger

Oregano

Red Chile Pepper

Rosemary

Thyme

Yellow Curry

 

If you like this recipe you may also want to try my West African Vegetarian Stew or more food from Morocco.

 

 

The Food of Morocco

528 page hardcover  

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