Moroccan Vegetable Stew with Lime

This is the perfect dish for vegetarians, celiacs and people who don’t like doing a lot of dishes. Make a big pot so you have leftovers for the week.

1 white onion, sliced thin
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 green peppers, chopped
1 can whole plum tomatoes,
1/2 can chickpeas, drained and rinsed
3 heaping cups fresh spinach
1 lime
1 Tbsp garam masala powder
1 Tbsp curry powder
salt, to taste
2 Tbsp plain yogurt
olive oil as needed

– in a large pot on med-high heat, cook the onions, carrots and celery until semi-soft
– add garlic and green peppers until soft
– add canned tomatoes and chickpeas, bring to a low simmer
– add spices
– let simmer until vegetables are all soft
– add fresh spinach, allow it to wilt
– add juice of 1/2 the lime and season with salt to taste
– serve on a bed of rice with yogurt and a lime wedge for garnish

Yield: 4 portions


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