Moroccan Stew

Health Highlights

This North African-inspired stew is a family favorite, served with warm bread or over couscous. It is nutritious, delicious, and freezer-friendly!

Ingredients

1 tbsp	Extra virgin olive oil
1 medium	White onion (diced)
3 medium	Carrots (diced)
1 medium pepper(s)	Red bell pepper (diced)
2 clove(s)	Garlic (minced)
1 tbsp minced	Ginger root (minced)
1 tsp	Saffron (optional)
1 dash	Cinnamon (optional)
2 tsp	Cumin
1 dash	Paprika
1/2 tsp	Kosher salt
1 dash	Black pepper
2 can(s) (14oz)	Diced tomatoes, low sodium, canned
4 cup	Vegetable stock/broth, low sodium
3/4 squash	Butternut squash (cubed)
2 can (15oz)	Chickpeas, canned, drained
1 bunch	Kale (chopped)
1/2 cup	Parsley, fresh (chopped)

Heat a large stockpot over medium heat. Add oil, onion, carrots, bell pepper, and garlic. Cook for 2 minutes.
Add ginger, saffron, cinnamon, cumin, paprika, salt, and pepper.
Pour in the diced tomatoes, vegetable broth, and squash. Simmer for about 15-20 minutes.
Add in chickpeas and kale and cook another 5 minutes.
Garnish with parsley. Serve on its own, with warm bread, couscous, or quinoa.

Calories 456

Calories from fat 88

Calories from saturated fat 10.0

Total Fat 9.8 g

Saturated Fat 1.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 6.9 g

Monounsaturated Fat 11.7 g

Cholesterol 0

Sodium 792 mg

Potassium 2081 mg

Total Carbohydrate 85 g

Dietary Fiber 25.2 g

Sugars 17.3 g

Protein 19.9 g

Meat Alternative	1.0
Vegetables	8.3