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Moroccan Style Vegan Stew

Serves 8


1 yellow bell pepper, stemmed and chopped
3 dates, pitted and chopped
2 cups cooked chickpeas
Crushed chili flakes
1/2 cup coconut oil
2 sweet potatoes, peeled and chopped
Salt, to taste
2 cloves garlic, minced
1 teaspoon cumin
3 cups vegetable stock
2 carrots, chopped
Ground black pepper, to taste
2 teaspoons ground cinnamon
1 can crushed tomatoes
1 onion, diced small
1 teaspoon ground coriander


  1. Pour coconut oil into large pot. Heat to medium. Once hot, add onions and reduce heat. Cook until onion is soft,
  2. Add chili flakes, cumin and coriander to pot and saute for 5 minutes.
  3. Add garlic and saute for additional minute.
  4. Add tomatoes, carrots, dates and sweet potatoes. Season with salt and pepper and stir ingredients together.
  5. Pour in vegetable stock and bring to a boil. Cook for 10-12 minutes.
  6. Add chickpeas and yellow bell pepper, season with salt and pepper and stir together. Cook for 5 minutes.
  7. Spoon stew into serving bowls and enjoy!
Diet: Vegetarian
Season: Summer