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Spicy Moroccan Stew
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Moroccan Stew

Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion
  • 2 cloves garlic
  • 2-3 stalks celery
  • 1 1/2 Tablespoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 15- oz can chickpeas drained & rinsed
  • 1 14- oz can diced tomatoes
  • 1/4 lb cauliflower florets fresh or frozen
  • 4 cups vegetable broth
  • 1/2 lb ground beef OR ½ cup lentils
  • Warmed flatbread or naan for serving

Instructions

  • Dice onion, garlic, and celery, then sauté for a few minutes in a large pot. Add spices and sauté for 2 minutes more.
  • Brown beef thoroughly (if you’re using beef). Skip this step if you’re making the vegetarian version.
  • Open the canned goods. Drain and rinse the chickpeas.
  • Stir undrained tomatoes and rinsed chickpeas into the stew.
  • Add broth, cover with lid, and turn heat to high until stew begins to boil. This is when you should add the lentils for the meatless version. Stir and leave until boiling once more, then reduce heat, cover, and simmer for about 30 minutes.
  • Once lentils are done, add cauliflower and salt to taste. Cook for 5 minutes longer (to soften cauliflower slightly), then ladle into bowls and enjoy with a side of flatbread or naan.