Moroccan Style Cauliflower Stew With Cannellini Beans Recipes

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Make-Ahead Vegetarian Moroccan Stew image

This delicious, healthy North African-inspired stew is a family favorite, served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Provided by Make-Ahead Mamas

Categories Soups, Stews and Chili Recipes Stews

Time 1h10m

Yield 6

Number Of Ingredients 23

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 tablespoon butter
1 sweet onion, chopped
2 cups finely shredded kale
4 (14 ounce) cans organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup dried lentils, rinsed
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper, to taste
1 tablespoon cornstarch
1 tablespoon water

Steps:

Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 110.6 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 24 g, Protein 19.5 g, SaturatedFat 1.5 g, Sodium 1217.9 mg, Sugar 23.2 g

MOROCCAN-STYLE CAULIFLOWER STEW WITH CANNELLINI BEANS

Moroccan-Style Cauliflower Stew with Cannellini Beans image

Rich in fiber and warming Moroccan spices, this flavorful stew makes a hearty meal when combined with a baked potato, cooked grains or a fresh side salad.

Provided by Julie Morris

Categories Dinner, Lunch

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 tbsp olive oil + additional for drizzling
1 large carrot, halved lengthwise and thinly sliced
1 yellow onion, diced
6 large cloves garlic, minced
1 tsp sea salt, or to taste
1 tsp each ground cumin, turmeric and cinnamon
8 large Roma tomatoes, diced (about 5 cups)
1 head cauliflower, trimmed and chopped into 1-inch florets (about 6 cups)
4 cups low-sodium vegetable broth
1/3 cup unsweetened raisins
1 1/2 cups cooked cannellini beans (or 1 15-oz BPA-free can, drained and rinsed)
20 pitted green olives, thinly sliced
6 tbsp finely chopped fresh cilantro, for serving

Steps:

1. In a large heavy-bottomed pan on medium, heat oil. Add carrot and onion and cook for 3 minutes, stirring occasionally. Add garlic, salt, cumin, turmeric and cinnamon and cook for 30 seconds, stirring constantly. Add tomatoes and cauliflower and cook for 3 minutes more, stirring often. 2. Add broth and raisins; increase heat to high to bring to a boil. Cover and reduce heat to medium-low; simmer for 40 minutes. 3. Stir in beans and olives and cook, covered, for 10 minutes more. Divide among plates and top each serving with 1 tbsp cilantro and drizzle with additional oil.

Nutrition Facts : Calories 242 calories

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