Plant-Based Moroccan-Style Stew

1. 1

   Toast the cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Move them to a mortar and lightly crush with a pestle to break some seeds while leaving many whole. Set aside.

2. 2

   Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and lemon zest; cook and stir for 1 minute. Add the salt, pepper, turmeric, cinnamon, allspice, and the toasted spice mixture. Stir to coat evenly, taking care not to burn the spices, about 1 minute.

3. 3

   Pour the broth into the pot and bring it to a simmer, about 5 minutes, scraping the bottom. Add the tomatoes and lemon juice. Add the carrots, butternut squash, and sweet potato. Stir to combine and lower the heat to medium-low. Cover and simmer until the vegetables are tender, about 45 minutes.

4. 4

   Taste the stew and add more salt if desired.

• Calories 375.57 kcal Moderate
• Protein 9.18 g Moderate
• Carbs 69.82 g Moderate
• Total Fat 8.24 g Moderate
• Saturated Fat 1.37 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 1.37 mg Low Source
• Sodium 583.4 mg High
• Fiber 12.8 g Good Source
• Sugar 17.86 g High
• Added Sugar 0.37 g Low Source
• Calcium 431.34 mg Good Source
• Iron 5.56 mg Good Source
• Potassium 1259.03 mg Good Source
• Vitamin A 1706.04 mcg_rae Good Source
• Vitamin C 97.11 mg Good Source
• Vitamin D 1.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅