By Chef Marcy Ragan, Relish Your Chef
This stew is great in the Spring or any time! Inspired by the spice trade of Morocco, it’s a Relish Your Chef client favorite because it’s hearty but will not weigh you down. Slow-cooked ginger, turmeric, carrots, garlic, onion, chickpeas, lentils, tomatoes, greens, and turnip enhanced with warming spices cumin, cinnamon, coriander, and chili blend into a stew that is perfect to warm you up, satisfy, and detox! This stew is loaded with antioxidants, fiber, protein, vitamins, and minerals – everything you desire to love yourself from the inside out. This stew comes together quickly and if you like a little more garlic, ginger, or even turnips, go for it, this dish is flexible, and there’s wiggle room for experimentation. Make extra – it keeps in the fridge and freezes well.
Vegan
Gluten Free
Dairy Free
Moroccan “Meditation” Stew
Serves 4-6 people
Use organic ingredients if possible.
Ingredients
- 1-2 TBSP avocado oil
- ½ yellow onion, medium dice
- 4 carrots, medium dice
- 2-3 cloves garlic, chopped
- Thumb-sized knob of ginger, grated (no need to peel if using organic)
- Nickel-sized piece of turmeric, grated (no need to peel if using organic)
- Can also use dried powdered turmeric, 1-2 tsp.
- 1-2 purple top turnips, medium dice, peeled if necessary
- 1 14 oz can chickpeas, rinsed
- 1 cup dry red or yellow lentils, rinsed
- 1 14 oz can tomato puree
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp cinnamon
- ½ – 1 tsp ground chili pepper or to taste
- Kosher salt
- Fresh ground pepper
- 1 box baby spinach (approximately 5 oz)
Method
- In a large pot drizzle avocado oil in the bottom of the pot
- Add onion, garlic, and carrots on low heat
- Cook these aromatics on low heat until the onion is translucent, about 5-8 minutes
- Add garlic, ginger, and turmeric, cook on low heat until garlic is translucent, about 2-3 minutes
- Add a little salt, add cumin, coriander, cinnamon, chili and black pepper
- Add turnips, cook for about two minutes, stirring often
- Add tomatoes, add lentils, add 2 cups of water and more salt to taste.
- Stir and thoroughly incorporate all ingredients together
- Add chickpeas, stir.
- Cover pot, increase heat to medium and let mixture bubble up and simmer.
- Turn down heat to low, cover pot again, and cook for about 15 minutes. Check after 15 minutes
- To test doneness, spoon out a little bit of the stew to taste and ensure that the lentils have cooked all the way through. Check consistency of the stew and salt- does it need more salt? More water? Make adjustments if necessary.
- Add spinach to pot, cover without the heat on. Spinach will wilt after 2 minutes. Remove lid, stir spinach into stew mixture.
Spoon into bowls and enjoy!
