Jen’s Amazing Moroccan Stew is a slight departure from your traditional Moroccan Stew, but the taste blows every stew you ever had before out of the water. It’s complex to make no doubt, with 30 separate ingredients, but the combination of these ingredients results in a dish with amazingly wonderful taste and aroma, not to mention the huge number of healthy polyphenols and antioxidants. It’s a challenge to make, but well worth the endeavour. Try it and you’ll see
Jen’s Amazing Moroccan Stew
Ingredients
- 6 pieces star anise
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 3 tbsp coconut aminos
- 1 green bell pepper
- 1 tsp oregano
- 150 grams pitted black olives
- 150 grams pitted green olives
- 3 cans chickpeas in water
- 3 tsp vegan bouillon powder
- 1 can chopped tomato
- 3 tbsp sesame oil
- 4 tbsp avocado oil or olive or sunflower oil
- 3 tsp harissa paste
- 1 tsp black olive paste
- 2 tsp Celtic sea salt
- 1 cup fresh coriander
- 225 grams cherry tomatoes
- 2 green chilli
- 3 red chilli
- 3 red bell pepper
- 1 bulb garlic
- 1 small fresh ginger
- 1 large red onion
- 4 large potato use sweet potato if you prefer
- 1 tsp turmeric
- 1/2 cup pineapple juice
- 1/2 cup water
- 1 tbsp datu puti vinegar or Japanese rice vinegar
- 1 lime (optional) or lemon
Instructions
- Slice the green and red peppers into cubes
- Slice the cherry tomatoes into half
- Slice the hot chilli into small pieces
- Slice the ginger, onion and garlic into small pieces
- Peel the potato and then cut into cubes
- Cut the fresh coriander into small pieces
- Switch on the stove to a high heat and add the avocado oil
- Add the star anise and cook for about 2 minutes
- Take out the star anise, then add the garlic and onion
- Cook for a few minutes then add the potato
- Add two teaspoons of Celtic sea salt and half a cup of water
- Stir, cover, and cook for 5 to 6 minutes, stirring occasionally
- Add the drained chickpeas, stir into the mixture
- Add the red bell pepper and green bell pepper
- Add the ginger, black olive paste, harissa paste, stir into mixture
- Add one can of chopped tomatoes, mix all together
- Add one tablespoon of vinegar
- Add dried oregano, turmeric powder and vegan bouillon powder
- Mix all together, then turn the stove to a medium heat
- Add tomato puree, then stir
- Add green olives, black olives and the chopped cherry tomatoes
- Add the coconut aminos, ground black pepper and smoked paprika
- Add the green chilli, red chilli and sesame oil
- Add fresh thyme and half the coriander, stir well
- Finally, add the remaining coriander as a garnish
Notes
- I like to use avocado oil, but most oils work with this recipe, use your favourite if you want
- I mentioned Datu Puti vinegar, but you can use a rice vinegar as an alternative
Tried this recipe?Let us know how it was!