Moroccan Vegetable Stew Recipe - Food Revolution Network

Ingredients

• 1 cup onion (white or yellow. chopped)
• 2 garlic cloves (minced)
• 3 tbsp organic tomato paste (BPA-free if using canned)
• 2 cups organic Roma tomatoes (diced)
• 1 tsp ground cardamom
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbsp curry powder
• ½ tsp turmeric
• ½ tsp cayenne pepper (optional)
• ¼ tsp ground black pepper (optional)
• 3 cups sweet potato (diced)
• 1 cup carrot (diced)
• 3 cups zucchini (diced)
• 1 cup dried figs (california or mission figs, tough stems removed and cut in half)
• 4 cups vegetable broth (low sodium, preferably homemade or water)
• 1 ½ cups green beans (stalky ends removed and cut into 1” pieces)
• 1 ½ cups chickpeas (home cooked or BPA-free canned, drained)
• 1 tbsp coconut aminos (or reduced-sodium tamari)
• 1 tbsp lemon juice (freshly squeezed)