A Moroccan style potato stew with gently spiced savory and sweet notes and summer garden vegetables.
2 Tablespoons coconut oil
3 cloves garlic, minced
1 large onion, diced
1 Tablespoon ras el hanout
1 teaspoon sea salt
1 lb. petite potatoes, sliced 3/4-in thick
1/2 lb. yellow summer squash, diced
Small bunch / 4 oz. broccoli, chopped
3 cups water
Small handful / 4 oz. green beans, ends trimmed and diced
2 cups cooked garbanzo beans
4 dried plums or dates, diced
Juice of 1/2 to 1 lemon, to taste
Cooked quinoa, optional
Ras el Hanout seasoning (Blend this up by weight or by teaspoons)
4 parts cumin
4 parts ginger
4 parts turmeric
3 parts black pepper
2 parts coriander
2 parts cinnamon
2 parts cayenne
1 part cloves
1 part allspice
1 part cardamom
1 part rose petal powder
Prep Time: 15min | Cook Time: 35min
In a large pot or dutch oven, warm the oil over medium heat and add the garlic and onion. Cook until the onions begin to soften.
Then add the ras el hanout spice, salt, potatoes, summer squash and broccoli. Stir to coat, and then add enough water to barely cover most of the vegetables. Bring to a boil and then turn down the heat to a low simmer, cover, and cook until the potatoes are tender, about 20 minutes.
About 10 minutes before the potatoes are done, stir in the green beans, garbanzo beans, and dried plums.
As the vegetables are done, add in the lemon juice to balance the flavors and then taste and adjust seasonings.
Serve it as is, or alongside some quinoa.
Nutrition Information is based on 1/3 of the recipe served without quinoa.
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