Darien Cooks | written by: ALYSSA BAKER KADOW
Because nothing compares to the restorative powers of soup during the cold winter months and since January is National Soup Month, I decided to share my recipe for Moroccan Stew, a Greens on the Go favorite.
I enjoy making traditional soups and stews from all over the globe, tweaking recipes by using spices, fresh vegetables, herbs and citrus that are wholesome and delicious! There is a lot of room for flexibility in making soup, it’s easy to adjust any ingredient to your liking. Most of my soups are plant-based using ingredients from all four food groups which makes them balanced and nourishing meals.
This Moroccan Stew is a lovely vegan adaptation of a dish called Harira. It’s an aromatic soup that satisfies your hunger and warms you from the inside out. The subtle notes of cinnamon, turmeric and ginger compliment the pops of citrus and fresh herbs which make this protein-rich chickpea stew so memorable!
Ingredients
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 medium yellow onion diced
- 1 cup fresh ginger diced
- 1 heaping Tablespoon turmeric powder
- 1 heaping teaspoon cinnamon
- 2 (28 oz cans) chickpeas drained
- 2 cups vegetable broth
- 2 (28 oz cans) diced tomatoes
- ½ cup orange juice
- ½ lemon sliced thin
- ½ cup chopped pitted green olives
- ½ cup chopped dried apricot
- 1 (15 oz) can full fat coconut milk*
- 1 cup sliced cilantro stems
- Fresh cilantro, basil, and mint, chopped to your liking
*Be sure to use canned full-fat coconut milk. Avoid reduced-fat coconut milk, coconut cream and coconut water.
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, ginger and salt. Cook, stirring occasionally, for 8 minutes, or until the onion is slightly softened. Add the turmeric, cinnamon and chickpeas. Stir frequently, with a wooden spoon, scraping the bottom of the pan.
- Add the broth, canned tomatoes, orange juice, lemon slices, chopped olives and apricots. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, adding more broth if necessary.
- Stir in the coconut milk and cilantro stems, cook 2 more minutes, season
to taste and serve in bowls topped with a generous amount of chopped mint, cilantro and basil.
Optional: Pickled onions, scallions and plain yogurt are nice accompaniments
for this stew!
Serves four to six
ALYSSA BAKER KADOW is the owner of Greens on the Go, a healthy, plant-forward restaurant, located at 23 Tokeneke Road in Darien. You’ll find this Moroccan Stew there, and more—all made fresh daily from the best ingredients. For specials and updates, follow Greens on the Go @greensonthego on Instagram or visit www.greensonthego.us
