Moroccan Stew

Moroccan Stew

  • A great tasting, nutritious dish
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Wow, a patient of mine recently brought this to my attention, I’d never had it before.  What an easy and delicious combination of veggies and spices.

It contains: turmeric and ginger – great for digestion and inflammation, cinnamon – great for blood sugar regulation, onions and garlic – great for your immune and cardiovascular systems, kale – great source of fibre and I3C (for hormone regulation), lentils and chickpeas – great sources of fibre and protein, and the list goes on.

What’s also great about it – you can substitute just about any veggies you want, or add meat if you’d like.

My wife and I loved it! Our eldest liked it too, but our other 2 kids weren’t sure – this was pretty different to what they’re used to. But definitely worth a try during cold fall and winter nights!

Spice ingredients (already ground and combined in a bowl):

  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp turmeric
  • 1/8 tsp curry powder

Stew ingredients:

  • Avocado oil to sauté veggies ~1 tbsp
  • 1 onion, chopped
  • 5 carrots, diced
  • 1 clove garlic, minced
  • 2 cups chopped kale
  • about 1.5L broth – I had some left over chicken broth
  • 2 cups chick peas
  • 1 cup lentils
  • 1 can diced tomatoes
  • 2 sweet potatoes, diced
  • 2 bell peppers, diced
  • 1/2 cup chopped raisins
  • 1 tbsp honey

Procedure:

  • Warm the oil in a large pot, and add the onions and carrots, sautéing until soft
  • Add the garlic, stir for 30 seconds until aromatic, add the kale and all the spices, stir until kale is limp – a few minutes
  • Add the broth and all the other ingredients and bring to a boil
  • Simmer for at least 30 minutes, the longer the better
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