Moroccan Stew

by VSLW Member


Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1 red onion, sliced
  • 6 to 8 garlic cloves, minced
  • 1 medium eggplant, cut into 1⁄2-inch cubes
  • 2 1⁄2 cups water, divided
  • 3 tablespoons low-sodium tamari
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 sweet potato, peeled and diced
  • 2 cups chopped spinach
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can chickpeas, rinsed and drained, or 1 1⁄2 cups cooked chickpeas
  • 1⁄2 cup finely chopped pitted dates
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3⁄4 teaspoon ground ginger
  • 1⁄2 teaspoon black pepper
  • 1⁄4 teaspoon red pepper flakes
  • 1/8 ground cloves


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



Note: 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, green beans, corn, white potatoes, or butternut squash. For a spicier version, add minced jalapenos.

Recipe by Kim Campbell, Plant Pure Kitchen


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