Moroccan kumara stew
Ingredients
- Quinoa
- 1 large yellow onion
- 6 garlic cloves
- 2 medium kumara, cubed
- 2 red peppers
- 1 eggplant
- 1 courgette
- ⅓ cup chopped dried apricots
- 1 can chickpeas
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp dried ground ginger
- ½ tsp red pepper flakes
- 1 can diced tomatoes
- 4 cups vegetable stock
- 6 cups baby spinach leaves
- Juice of 1 large lemon
- 1 handful coriander for garnish
- Vegan yogurt
- Pomegranate seeds
Steps
- Heat olive oil in the wok. Sauté the onion until translucent. Add garlic and sauté until fragrant.
- Stir in the spices, salt, and pepper for about 30 seconds. Add the kumara, bell pepper, apricots, chickpeas, tomatoes, and vegetable broth.
- Bring to a boil, then simmer for 20 to 25 minutes until the potatoes are tender. Adding the eggplant and courgette halfway through and mixing.
- Stir in the spinach and simmer until wilted, about 2 minutes.
- Immediately prior to serving, stir in the lemon juice.