Saffron Moroccan Stew
Saffron Moroccan Stew
Equipment
- 1 Dutch oven or large pot
Ingredients
- 1.5 cups vegetable broth
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 3 garlic cloves, minced
- 2 tsp coconut sugar or brown sugar
- 1 tsp coriander
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp cayenne
- 2 tsp fresh ginger, grated
- ½ tsp saffron threads
- 2 large sweet potatoes, peeled and chopped
- 1 15 oz can chickpeas
- 1 15 oz can dice tomatoes
- salt and pepper to taste
Corn Starch Slurry
- 1 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Heat the dutch oven over medium high heat, add some broth for water sauteing. Add the onions, garlic, and peppers and saute for 5 minutes until the onions are translucent.
- Stir in the sugar and spices and stir and cook for 1 minute to allow the spices to bloom. Add the potatoes, tomatoes, chickpeas and remaining broth. Bring to a boil and lower temperature to a simmer and cover and cook until the potatoes are tender about 30 minutes
- Meanwhile, combine the cornstarch and water in a small bowl.
- Once the potatoes are tender, bring the stew to a simmer and add the slurry and stir and allow to thicken. Serve and enjoy.
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