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The Moroccan Bowl

Ingredients

The Stew:

  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 red bell pepper diced
  • 3/4 cup red lentils
  • 1 14 oz can garbanzo beans
  • 1 14 oz can tomato sauce
  • 1 tsp grated ginger (fresh)
  • 1 tsp tumeric
  • 1/2 tsp ground coriander
  • 1/2 tsp red chili flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • salt and pepper to taste
  • 1/2 cup golden raisins
  • 3 cups vegetable broth
  • 4 medium breasts chicken cut into bite sized pieces (optional)

Serve with:

  • 1 cup quinoa (I like tri-color) prepared according to package directions
  • 4 cups wild arugula
  • greek yogurt
  • chopped pecans for garnish
  • small piece of naan optional

Instructions

  1. If using chicken, precook in a medium skillet with a little olive oil, salt and pepper.

  2. Heat olive oil in a large saucepan (or soup pot). Add the onion and garlic. Cook over medium heat until the onions are translucent.

  3. Add remaining stew ingredients. Bring to a boil, then simmer, covered for 60-90 minutes or until squash fork tender and lentils soft.
  4. Fill bowl 1/3 with cooked quinoa, 1/3 wild arugula and 1/3 stew.

  5. Top with a dollop of greek yogurt and garnish with chopped pecans.