Savory Moroccan Stew on a Bed of Quinoa

This savory vegetarian stew combines some of my favorite ingredients (cinnamon and garbanzo beans) in one dish. The lemon gives a pleasant citrus-y pop. Aaaaand, I’m always looking for new ways to feature cabbage in my diet (this is one vegetable I’m trying to eat more of – check it out). The ingredient list is long, but it comes together in minutes. Bonus: you get to use cinnamon in a savory dish as opposed to something sweet (and boring).

Makes 4-5 servings.

Ingredients:

  • 3 cups of thinly sliced cabbage (or more, depending on how much you like it)
  • 1 medium-large onion, finely minced
  • 1 carrot, sliced thinly (I used a mandolin slicer)
  • 14 oz. can of diced tomatoes (I know there is a lot of controversy about eating canned tomatoes, but Sprouts is one of the few companies who is doing something about the lining in their cans)
  • 14 oz. can of garbanzo beans
  • 2-3 tsp of lemon juice
  • 2 tsp olive oil (for cooking onions)
  • 3 cloves of garlic (minced)
  • 1 cup of water
  • 2 scallions (sliced thinly for garnish)
  • cilantro (garnish)
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/8 tsp chili powder
  • 1/2 tsp salt (and more, to taste)
  • 1 cup of quinoa
  • 1 cup of vegetable stock (or bouillon equivalent)

Totally optional: some people like raisins in their Moroccan food. Personally, I’m not super partial to them, so I nixed them for this recipe. Whatever works.

Directions:

  1. Cook onions in a stew pot for about 5 minutes (in olive oil).
  2. Cook quinoa according to package directions. I like to use vegetable broth instead of water for extra flavor.
  3. Add some salt, the carrots, garlic and cabbage. Cook for another 2-3 minutes.
  4. Add the remaining spices, tomatoes and garbanzo beans. Cook for about 5 minutes.
  5. Add water and lemon juice. Taste test – add remaining salt (or more salt if you want).
  6. Simmer for ~20 minutes.
  7. Serve in proper bowls over the quinoa with cilantro and scallions for garnish.

As an afterthought, I think having some pita and hummus on the side would compliment this dish nicely.

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