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Recipes » Soups » Moroccan Spiced Vegetable Stew
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Ingredients

  • 1 red onion, sliced
  • 6–8 garlic cloves, minced
  • 1 medium eggplant, cut into ½-inch cubes
  • 2 ½ cups water, divided
  • 3 Tbsp low-sodium tamari
  • 2 carrots, thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 sweet potato, diced
  • 2 cups chopped spinach
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 ½ cups cooked chickpeas
  • ½ cup finely chopped pitted dates
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ tsp black pepper flakes
  • ⅛ tsp ground cloves

Instructions

  • 1. In a large stockpot over medium-high heat, sauté onion, garlic, eggplant, ½ cup of water, and tamari until the vegetables are tender, 5–10 minutes. Reduce the heat to medium and simmer for another 5–10 minutes.
  • 2. Add carrots and bell pepper, and simmer until carrots are tender, about 8 minutes.
  • 3. Add remaining 2 cups of water and the rest of the ingredients, and simmer for another 20 minutes. Serve warm.

Cooking Tips

  • 1. Feel free to vary the vegetables in this recipe (except for the eggplant, which is the base of this stew) — try zucchini, parsnips, celery, peas, corn, white potatoes, or butternut squash.
  • 2. For a spicier version, add minced jalapeños.

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