Moroccan Stew
Serves: 6
  • 2 teaspoons coconut oil
  • 1 medium yellow onion - small dice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon dried chili flakes (optional)
  • 2 cloves garlic - minced
  • 3 to 4 Medjool dates - pitted and chopped
  • 2 carrots - chopped into ½-inch (1 cm) pieces
  • 1 large sweet potato - peeled and chopped into ½-inch (1 cm) pieces
  • salt and pepper - to taste
  • 1 can (28 ounces/769 ml) crushed tomatoes
  • 3 to 4 cups (750 ml to 1 L) vegetable stock
  • 1 yellow bell pepper - stemmed and chopped into ½-inch (1 cm pieces)
  • 2 cups (500 ml) cooked chickpeas
for serving
  • pitted green olives
  • lemon wedges
  • cooked brown rice, millet or couscous
  1. Heat the coconut oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and immediately lower the heat until they are sizzling quietly. When the onions are soft and translucent, add the cinnamon, cumin, coriander, and chili flakes, if using. Slowly sauté and stir the spiced onion mixture until the onions are quite soft, about 5 minutes.
  2. Add the garlic and sauté until fragrant, about 30 seconds. Add the chopped dates, carrots, and sweet potatoes. Season the vegetables with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the crushed tomatoes and stir. Add 3 cups (750 ml) of the vegetable stock.
  3. Bring to a boil uncovered, and simmer until the sweet potatoes are just tender, about 10 to 12 minutes. Add the yellow bell pepper and chickpeas and stir. Season the whole thing again with salt and pepper. If the stew seems too thick, add the remaining 1 cup (250 ml) of vegetable stock.
  4. Simmer until the yellow bell peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Check the soup for seasoning and adjust if necessary. Serve the stew hot with a few green olives per portion, lemon wedges and warm cooked grain.
Recipe by Golubka Kitchen at