Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onions, continuously stirring, for 2 minutes. Add ¼ cup water, lower the heat to medium-low, and continue cooking the onions for 5 minutes, stirring occasionally.
Add the garlic, tomato paste, tomato, and spices. Stir and cook for an additional 5 minutes. Deglaze the pan with 1–2 tablespoons of water as needed.
Add sweet potatoes, carrots, zucchini, figs, and vegetable broth. Bring to a boil, then reduce the heat to simmer; cover, and cook for 30 minutes. Fifteen minutes into cooking the veggies, stir in the green beans, chickpeas, and coconut aminos.
Once the sweet potatoes and figs are tender and the stew has thickened a bit, remove from the heat, and squeeze in the lemon juice.
Divide Moroccan vegetable stew between bowls and garnish with a dollop of plant-based yogurt and chopped dill, if desired.
Chef's Notes
Substitutions
In place of sweet potato use butternut squash.
In place of figs use chopped dates or golden raisins.
In place of green beans try cauliflower.
In place of zucchini try yellow squash.
Storage
Store stew leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Heat a large stovetop pot on medium-high heat. Add the onions, continuously stirring, for 2 minutes. Add ¼ cup water, lower the heat to medium-low, and continue cooking the onions for 5 minutes, stirring occasionally.
Add the garlic, tomato paste, tomato, and spices. Stir and cook for an additional 5 minutes. Deglaze the pan with 1–2 tablespoons of water as needed.
Add sweet potatoes, carrots, zucchini, figs, and vegetable broth. Bring to a boil, then reduce the heat to simmer; cover, and cook for 30 minutes. Fifteen minutes into cooking the veggies, stir in the green beans, chickpeas, and coconut aminos.
Once the sweet potatoes and figs are tender and the stew has thickened a bit, remove from the heat, and squeeze in the lemon juice.
Divide Moroccan vegetable stew between bowls and garnish with a dollop of plant-based yogurt and chopped dill, if desired.
