Burn belly fat, boost immunity, and keep your gut healthy with this delicious vegetable stew recipe. This is the perfect dish to warm your heart and make it sing!
Moroccan Vegetable Stew
Warming spices and colorful vegetables are combined in this delicious stew which is just the thing for a fall evening. If you like, serve over cauliflower rice. You can also make this in your instant pot.
Makes 4 servings (4 cups)
Ingredients:
✅ 1 Tbsp. Coconut Oil | ✅ 1 red bell pepper, seeded and diced |
✅ 1 small yellow onion, minced | ✅ 1 tsp. chili powder |
✅ 2 garlic cloves, minced | ✅ 1 tsp. fine sea salt |
✅ 2 cups organic vegetable Broth | ✅ ½ tsp ground cinnamon |
✅ 1 16 ounces can chickpeas, rinsed and drained | ✅ ½ teaspoon ground cumin |
✅ 1 14.5 ounces can fire-roasted tomatoes with juices | ✅ ½ teaspoon ground cloves |
✅ ½ cup natural almond butter | ✅ ½ teaspoon ground ginger |
✅ 1 medium sweet potato cut into 2-inch pieces | ✅ 1 teaspoon cayenne pepper |
✅ 2 cups baby spinach | ✅ ¼ cup chopped cilantro |
Instructions:
👉 Melt Coconut Oil in a large stockpot.
👉 Add the onion and garlic and sauté for 3 minutes until softened.
👉 Add the broth, chickpeas, tomatoes, almond butter, sweet potato, bell pepper, chili powder, salt, cinnamon, cumin, cloves, ginger, and cayenne pepper. Stir to combine.
👉 Bring to a boil over medium-high heat. Then reduce heat and simmer covered until the vegetables are tender, about 1 hour.
👉 Stir in the spinach until it wilts.
👉 Divide among 4 bowls.
👉 Top with cilantro and serve.
Enjoy!
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