This is one of our favourite stew recipes.
Morocco is somewhere I want to visit again. Apparently I’ve been there. However, I was only 2.
I love the flavours of the cinnamon in this stew!
The hubby and I recently discovered this marvellous European food store about a 2-minute walk from where we live. They have a large selection of cheese, pastas, biscuits and sweets, and their olive cart is awesome (with huge olives!).
1601 River Road East
Kitchener, ON N2A 3Y4
They are open Mondays to Saturdays, closed on Sundays.
Adapted from Vegetarian Moroccan Stew
1 tbsp canola oil
1 onion, diced
4 cloves garlic, minced
2 tsp ground cumin
1 cinnamon stick or 1/2 tsp of cinnamon powder (if you don’t have the stick)
salt and pepper, to taste
3-4 sweet potato, peeled and cubed (I substituted this for squash)
4 potatoes, cubed
3-3/4 cups vegetable broth
1 (15 oz) can garbanzo beans/chickpeas, drained
1 (14.5 oz) can canned diced tomatoes with their juice
1 cup pitted, brine-cured green olives
1/2 tsp lemon zest
- Heat the oil and fry the onion, garlic with cumin, cinnamon, salt and pepper. Cook until onion is tender.
- Add the sweet potato, potato, garbanzo beans, and tomato. Then add broth, enough to just cover the ingredients. Bring the mixture to boil. Reduce and simmer for 20 minutes, until the potatoes are cooked.
- Remove the stew from stove. Add olives and lemon zest.
- Serve with couscous and yogurt!
This makes enough leftover (for two people) for at least 3 meals.