Vegan Moroccan vegetable stew

Name: Vegan Moroccan vegetable stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄2 tsp Cinnamon; to taste Celtic sea salt; to taste Black pepper; 1⁄2 Tbsp Coconut oil; 1 clove Garlic; 1⁄2 tsp Cumin Ground; 75 ml Water; 1 piece Carrot; 1⁄2 piece Red pepper (hot); 1 piece Leek; 2 pieces Dried apricot; 90 g Harissa (balls); 2 pieces Medjool dates; 1⁄4 piece Groentenbouillon blokje; 65 g Couscous (whole grain)

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Vegan Moroccan vegetable stew

Living the Green Life

This vegan Moroccan vegetable stew is ideal when you have a lot of vegetables that need to be eaten quickly. The combination of vegetables with the ta...

Macros(per serving)

684Kcal

Fat

36% (27 g)

Protein

9% (15 g)

Carbs

55% (95 g)

82 g Net, 13 g Fiber

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This vegan Moroccan vegetable stew is ideal when you have a lot of vegetables that need to be eaten quickly. The combination of vegetables with the taste of sweet date and dried apricot makes this dish an exotic delicacy. I made it today with leeks, carrot and dried fruits. You should definitely use the latter, but you can of course alternate the vegetables. Eggplant, red pepper, tomato and zucchini, for example, also seems to me to be a delicious combination.

Macros(per serving)

684Kcal

Fat

36% (27 g)

Protein

9% (15 g)

Carbs

55% (95 g)

82 g Net, 13 g Fiber

Rate

Ingredients

Servings

Harissa (balls)

90 g

Medjool dates

2 pieces

Dried apricot

2 pieces

Carrot

1 piece

Leek

1 piece

Red pepper (hot)

¹⁄₂ piece

Couscous (whole grain)

65 g

Groentenbouillon blokje

¹⁄₄ piece

Garlic

1 clove

Coconut oil

¹⁄₂ Tbsp

Water

75 ml

Cinnamon

¹⁄₂ tsp

Cumin Ground

¹⁄₂ tsp

Celtic sea salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

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