This dish is not quite a stew, and doesn’t taste like a chili, it’s a bit of both.
Exotic flavours that blend harmoniously with a zesty zing finisher live here in the Moroccan Inspo chili / stew.
There’s no other way to explain the complexity of flavours in this dish.
Moroccan cuisine loves to marry fresh spices, and dried fruits with lemons.
Seriously, give it a try. It’s such a refreshingly different taste from the same ole same ole.
I love it and hope you will too 😘
what you need
- Large pot
- Cutting board
- Sharp knife
- 2 tbsp evoo
- 1 small red onion, diced
- 2 sticks celery, small dice
- 1 clove garlic, minced
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- pinch cayenne
- 1/2 tbsp cinnamon (don’t skip this I know it seems weird)
- 1 tsp curry
- 1 tbsp cilantro, chopped
- 3 cups sweet potatoes, diced 1” pieces
- 28oz can diced or crushed tomatoes
- 14 oz of vegetable broth
- 1 tbsp salt
- Large 🤚 handful of spinach, callaloo or collard greens
- 1 lemon, juice
- 1/4 cup dry cranberries
- 1 cup green split peas, cooked (optional for that protein kaPow 💥)
this is how we do it
SAUTÉ the spices in evoo in a medium hot pan, stir continuously 30 seconds.
STIR in garlic and stir 30 seconds.
ADD IN the cilantro, sweet potatoes, tomatoes, broth and salt. Bring to a BOIL and simmer until sweet potatoes are ready, approx 15 min.
Now for the greens! This is callaloo, very popular in Jamaica and because that’s where I be, that’s what I use!
GENTLY fold in the callaloo until well combined and add lemon juice and cranberries.
SIMMER another 10 min.
If you’re using split peas go ahead and add them in now or tomorrow or not at all.
1 cup of cooked split peas = 16 grams of protein
They are worthy of your time and take this recipe to a whole new nutritional level without compromising taste.
Serve with fluffy basmati rice topped with sour cream and sprinkled with cilantro or parsley. 🌿
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