Vegan chicken serves as the tender protein stand-in in this well-balanced, cinnamon and turmeric-spiked golden stew.
This fragrant, hearty stew from the Plant-Powered Protein cookbook is a wonderful way to enjoy the characteristic flavors and ingredients of Moroccan cuisine—including carrots, tomatoes, dried fruit, chickpeas, and cinnamon.
What you need:
2 tablespoons extra-virgin olive oil, divided
8 to 12 ounces vegan chicken, cut into strips
1 large red onion, chopped
3 cloves garlic, minced
2 cups water
1 large sweet potato, peeled and cut into ¾ inch chunks
4 medium carrots, peeled and sliced about ¼ inch thick
1 (15-ounce) can diced fire-roasted tomatoes, undrained
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
¾ cup dried apricots, cut in half
½ cup chopped fresh parsley, divided
½ teaspoon salt
½ teaspoon black pepper
2 cups cooked couscous, for serving
What you do:
- In a soup pot over medium heat, warm 1 tablespoon oil. Add chicken and sauté until golden brown on most sides. Transfer to a bowl and set aside.
- In the same pot, warm remaining oil. Add onion and sauté until translucent. Add garlic and sauté for 3 minutes.
- Add water, sweet potato, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then turn heat to low. Cover and simmer gently for 15 minutes, or until vegetables are tender.
- Stir in chicken, apricots, half of parsley, salt, and pepper, and simmer over low heat for 5 to 10 minutes longer.
- To serve, divide couscous into four shallow bowls, then ladle stew over top. Sprinkle with remaining parsley and serve.
Original Article by: Nava Atlas, Veganize This!