Saffron Spiked Moroccan Stew
Prep: 20 minutes Cook: 40 minutes
By Colleen Patrick-Goudreau
Exotic saffron combines with coriander, cinnamon, and cumin this visually appealing dish. This delightfully aromatic dish is sure to become a staple in your home.
- 3 tbsp vegetable broth or water
- 1 large onion, finely chopped
- 2 large red bell pepper, chopped
- 1-2 cloves garlic, minced
- 2 tsp light brown sugar
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1 tsp ginger, grated
- 2 medium sweet potato, peeled and cubed
- 14.5 ounce can tomatoes, diced
- 1 1/2 cups vegetable broth or water
- 1/2 tsp saffron threads
- 2 cups garbanzo beans, drained and rinsed
- salt and pepper to taste
Heat the 3 tablespoons of water or broth in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes.
Stir in the brown sugar, coriander, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, broth or water, and salt to taste. Bring to a boil, then reduce the heat to low add the saffron and simmer until the vegetables are soft, about 30 minutes.
About 5 minutes before the end of the cooking time, stir in the chickpeas. Taste and adjust the seasonings. Serve on its own or over couscous, quinoa, or another grain.