Moroccan Stew

I am totally addicted to Hall’s Kitchen’s Moroccan Stew. Today instead of buying it at the local supermarket I decided to purge my cupboards and fridge to make my own version of this delicious Moroccan Stew. (The combo of spices is what makes this dish so killer!)

Ingredients List:

  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • olive oil
  • 2 cups sweet onion and red onion combined chopped
  • 1 cup celery chopped
  • 2 cups finely shredded kale
  • 2 cups vegetable broth
  • 1 large sweet potato chopped
  • 1 cup chopped broccoli
  • 1 can diced tomatoes with spicy red peppers
  • 1 can black beans
  • 1 can mixed beans
  • 1 tbsp of chili flakes
  • 1/2 cup raisins
  • 1/2 cup unsalted peanuts
Click on the picture for a step by step look at how to make Moroccan Stew: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo
Thanks for your ongoing support and feedback and I am taking your advice as of right NOW! I am going to start publishing the recipe steps on the main page so that you don’t have to keep clicking back and forth between pictures every time you want to check out the next step in the recipe. You can still click on the pix for a quick reference if need be. Let me know how this new format works for you.
The Steps:
  1.  In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
  2. In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
  3. Once your celery and onions are soft add kale and half of your spice mixture and mix into your pot. Once the kale has wilted add your vegetable broth and bring to a boil.
  4. Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and  boil until the sweet potatoes are soft.
  5. Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
  6. Enjoy with rice, quinoa or as is. (also delicious with lamb and chicken!)

This is the first time blogging with my new stove. Thanks to Todd and Brian for the awesome hook up!

Eat Well

Be Happy

Laugh Loudly

xo Lisa


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Trackbacks / Pingbacks

  1. Moroccan Stew « Locavore Girl in the City - October 30, 2012

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