Saffron-Spiked Moroccan Stew
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.
Serves: 6 to 8
Prep Time: 20 min
Cook Time: 40 min
Ingredients
3 Tablespoons
Vegetable stock or water for sautéing
1 Large
Large onion, finely chopped
2 Large
Large red bell peppers, seeded and chopped
1-2
Garlic cloves, minced
2 Teaspoons
Light brown sugar
1 Teaspoon
Ground coriander
1/2 Teaspoon
Ground cinnamon
1/2 Teaspoon
Ground cumin
1/4 Teaspoon
Ground cayenne
1 Teaspoon
Peeled and grated fresh ginger
2 Medium-size
Sweet potatoes, peeled and cut into 1/2-inch cubes
1 14.5-ounce Can
Diced tomatoes, undrained
1 1/2 Cups
Water or vegetable stock
1/2 Teaspoon
Saffron threads
2 Cups
Cooked, drained chickpeas or canned chickpeas, drained
To Taste
Salt & pepper to taste
Directions
1
Heat the 3 tablespoons of water or stock in a large saucepan over medium heat.
2
Add the onion and cook until softened, about 5 minutes.
3
Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes.
4
Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne and cook, stirring, for 30 seconds.
5
Add the sweet potatoes and stir to coat.
6
Stir in the tomatoes, stock, and salt to taste.
7
Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.
8
About 5 minutes before the end of the cooking time, stir in the chickpeas.
9
Taste and adjust the seasonings.
10
Serve on its own or over couscous, quinoa, or another grain.
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