Moroccan Vegan Chickpea Vegetable Stew
Light and hearty, this stew is screaming with flavor with little to no fat made in the crock pot while you work

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Moroccan Vegan Chickpea Vegetable Stew

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Ingredients

Adjust Servings:
2 cans, drained Chick Peas I keep the aquafaba (chickpea juice) for other recipes. Put in an airtight container and refrigerate. Its a perfect egg replacement.
2 cans, in juice Fire-Roasted Tomatoes
2, diced Sweet Potato
1 large, diced Yellow Onion
4, diced Carrots
4, diced Celery
3 cups chopped Kale
1 small can Organic Tomato Paste
4 cups Organic Vegetable Broth
1 Tablespoon Cumin
3 teaspoons Garam Masala
3 teaspoons Coriander
2 teaspoons Cayenne Pepper
Brown Rice
4 cups cooked Long-Grain Brown Rice
Sriracha Coconut Yogurt Sauce
1/2 cup Unsweetened Plain Coconut or Soy Yogurt
1 teaspoon Sriracha
Garnish
2 sliced Green Onions
1 Tablespoon, chopped Parsley

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The blend of spices, chickpeas, vegetables and the broth make this the perfect winter meal to warm you up and please your whole family.

  • 4-6 hours on high or 6-8 hours on low
  • Serves 6
  • Easy

Ingredients

  • Brown Rice

  • Sriracha Coconut Yogurt Sauce

  • Garnish

Directions

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Recently, Paul and I took a trip to Ft. Meyers Beach, Florida. Although we escaped to the sunshine, like most of our vacations, I was on a quest for vegan food. Regardless of how far we need to drive, I search out places, and we plan accordingly. Paul is always a good sport. Most missions are successful, but sometimes not.

Florida is not very vegan friendly, as a whole, but there are hidden gems. Lila, a beautiful restaurant, located in downtown Sarasota, clearly knows how to meet the needs of all palates. Although the restaurant is not completely vegan, the menu has numerous choices, and the chef  accommodates requests to meet your dietary desires.

Paul and I started with a chickpea stew. The incredible flavors in the broth complimented the vegetables and chickpeas. It was topped with a vegan aioli with fresh dill and toasted pita triangles.

As usual, the minute I arrived home,  my mission to create a similar dish at home began. Of course, my version is fat free, and I skipped the aioli for a replacement Sriracha Coconut Yogurt Sauce. I also decided to make my chickpea strew in the crockpot, so it could brew all day with the flavors and spices I chose.

I mastered the stew thanks to having dined at Lila. This dish is going on the list of keepers according to my husband and son, who are my taste testers and best critics.

 

 

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Steps

1
Done

Crock Pot

In the base of the crock pot bowl, add all the ingredients BUT THE SWEET POTATOES, THE KALE, YOGURT SAUCE, AND BROWN RICE.
Stir.
Cook on high for 4 hours, or low for 8 hours.

2
Done

Sweet Potatoes/Kale

1 hour before serving, add diced sweet potatoes.
Stir and return heat to high for 1 hour.
10 minutes before serving, add kale and stir. It will wilt immediately.

3
Done

Rice

I cooked my rice in a rice cooker, but you may cook it on the stove top.
I always have a bunch of brown rice just waiting for whatever I make, so I can just reheat it.

4
Done

Yogurt Sauce and Garnish

Combine vegan yogurt and Sriracha.
Stir.

5
Done

Putting it together

Place a large spoonful of brown rice in the base of a bowl.
Add stew over the top.
Make sure you also have a bunch of broth to coat the ride.
Add a dollop of yogurt sauce and garnish with green onions and parsley.
I also served with pita bread I toasted in the toaster for a little crunchiness.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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Moroccan Vegan Chickpea Vegetable Stew
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