This aromatic, hearty stew from the Plant-Powered Protein cookbook is an excellent strategy to benefit from the attribute flavors and elements of Moroccan delicacies—together with carrots, tomatoes, dried fruit, chickpeas, and cinnamon.
What you want:
2 tablespoons olive oil, divided
8 to 12 ounces vegan hen, lower into strips
1 massive pink onion, chopped
3 cloves garlic, minced
2 cups water
1 massive candy potato, peeled and lower into ¾ inch chunks
4 medium carrots, peeled and sliced about ¼ inch thick
1 (15-ounce) can diced fire-roasted tomatoes, undrained
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons floor cumin
1 teaspoon floor cinnamon
½ teaspoon floor turmeric
¾ cup dried apricots, lower in half
½ cup chopped recent parsley, divided
½ teaspoon salt
½ teaspoon black pepper
2 cups cooked couscous, for serving
What you do:
- In a soup pot over medium warmth, heat 1 tablespoon oil. Add hen and sauté till golden brown on most sides. Switch to a bowl and put aside.
- In the identical pot, heat remaining oil. Add onion and sauté till translucent. Add garlic and sauté for 3 minutes.
- Add water, candy potato, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Convey to a gradual boil, then flip warmth to low. Cowl and simmer gently for quarter-hour, or till greens are tender.
- Stir in hen, apricots, half of parsley, salt, and pepper, and simmer over low warmth for five to 10 minutes longer.
- To serve, divide couscous into 4 shallow bowls, then ladle stew over high. Sprinkle with remaining parsley and serve.
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