This recipe is vegan, but if you like chicken, add Moroccan Seasoning to uncooked bone-in chicken pieces, brown in frying pan, then add to stew to cook. Delicious!!
1 onion, diced large pieces olive oil, about 3 Tbsp ½ -1 head cauliflower, cut into small florets 5 carrots, thick sliced 4 stalks celery, thick sliced 1 large sweet potato, ½ inch dice 2 bell peppers, large dice 3-4 cups broth
1 can diced tomatoes or fresh tomatoes, diced 2 cup green peas 1 cup dried apricots, cut into chunks 1 15 oz can garbanzo beans, rinsed and drained 3-4 Tablespoons Stuart’s Spices Moroccan Seasoning 1 tsp salt, or to taste 1 tsp Stuart’s Spices black pepper
In Dutch oven (or large pot), saute onion in oil until translucent, about 5 minutes.
Add 1 Tbsp Moroccan seasoning. Add cauliflower, carrots, celery, sweet potato & bell peppers; saute another 3-5 min.
Add broth, tomatoes, salt, pepper and remaining 2 Tbsp Moroccan Seasoning. Heat just to a boil.
Place Dutch oven in 350° oven. After 20 minutes, remove from oven & taste; adjust seasonings.
Add green peas, apricots, garbanzo beans & return to oven for 25 more minutes or until vegetables are tender. Most of the liquid should be absorbed.