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Ingredients
Scale
- 1 tablespoon coconut oil or olive oil (or 1/4 cup water for water sauté)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1-inch knob of ginger, grated or minced
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon cinnamon (or 1 cinnamon stick)
- Good pinch of red pepper flakes
- 2 carrots, diced
- 2 small sweet potatoes, cubed
- 1 small sugar pumpkin (about 3–4 cups), cubed (or butternut squash)
- 1 can (28 oz) stewed tomatoes
- 3 cups cooked chickpeas (or 2 cans (15 oz), drained and rinsed)
- 3 cups vegetable broth or water
- 1/4 cup raisins (preferably golden)
- Mineral salt & fresh cracked pepper, to taste
- Few large handfuls baby kale or spinach (chopped)
- Lemon or lime wedges, to serve
- Cilantro, for garnish
Instructions
- Heat coconut oil or olive oil in a large pot over medium heat.
- Sauté diced onion until translucent, about 5 minutes, then add garlic and ginger.
- Add cumin, coriander, cinnamon, and red pepper flakes; stir for 1 minute.
- Incorporate carrots, sweet potatoes, and pumpkin; cook for about 5 minutes.
- Add stewed tomatoes, chickpeas, and vegetable broth; bring to a simmer and cook uncovered for 25-30 minutes.
- Stir in raisins and baby kale or spinach; simmer for an additional 5 minutes.
- Season with mineral salt and fresh cracked pepper to taste; serve garnished with cilantro and lemon or lime wedges.
Notes
Use fresh spices for the best flavor.
Allow onions to caramelize for richer flavors.
Adjust spice levels according to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: One-pot meal
- Cuisine: Moroccan
Nutrition
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg