This savory Moroccan-inspired vegetable stew makes a great dinner option (and a great lunch the next day). It's full of flavor and nutrient-rich veggies like kale, onions, carrots, and garlic.
Serves: 4
Ingredients:
1 tablespoon olive oil
1 large onion, diced
4 carrots, peeled and diced
1 red pepper, seeded and diced
2 large cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1 cup dried chickpeas
1 can (28 ounces) chopped tomatoes with juice
2 cinnamon sticks
2 1/2 cups vegetable or chicken broth
1 bunch kale, chopped and tough stems removed
1 bunch parsley, chopped
1/2 teaspoon salt
Black pepper
1/2 roast chicken, skinned and boned (optional)
1 tablespoon olive oil
1 large onion, diced
4 carrots, peeled and diced
1 red pepper, seeded and diced
2 large cloves garlic, minced
2 teaspoons cumin
2 teaspoons coriander
1 cup dried chickpeas
1 can (28 ounces) chopped tomatoes with juice
2 cinnamon sticks
2 1/2 cups vegetable or chicken broth
1 bunch kale, chopped and tough stems removed
1 bunch parsley, chopped
1/2 teaspoon salt
Black pepper
1/2 roast chicken, skinned and boned (optional)
Directions:
1. Add olive oil, onion, carrots, red pepper, garlic, spices, chickpeas, tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook on high for 6 hours.
2. Twenty minutes before serving, when the cooker is just on the "warm" setting, add kale. (This is a good time to prep rice, if desired: Add 1 cup basmati rice, 2 cups chicken or vegetable stock, and 1 pinch saffron in a pot, cover, bring to a boil, and reduce to a simmer for 20 minutes). Just before serving, add parsley and season to taste with salt and pepper. Remove cinnamon sticks and serve over rice with roasted chicken, if desired.
1. Add olive oil, onion, carrots, red pepper, garlic, spices, chickpeas, tomatoes and juice, cinnamon sticks, and chicken broth to the slow cooker. Cook on high for 6 hours.
2. Twenty minutes before serving, when the cooker is just on the "warm" setting, add kale. (This is a good time to prep rice, if desired: Add 1 cup basmati rice, 2 cups chicken or vegetable stock, and 1 pinch saffron in a pot, cover, bring to a boil, and reduce to a simmer for 20 minutes). Just before serving, add parsley and season to taste with salt and pepper. Remove cinnamon sticks and serve over rice with roasted chicken, if desired.
Recipe courtesy of The Cleaner Plate Club by Beth Bader and Ali Benjamin
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