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