Easy Weeknight Moroccan Stew
You can use an extra can of chickpeas and veggie broth to make this meal vegan!
Servings Prep Time
4-6 15
Cook Time
30
Servings Prep Time
4-6 15
Cook Time
30
Ingredients
Optional garnish
Instructions
  1. In a large pot, melt 1 tsp coconut oil over medium high heat. Add onion and carrots and sprinkle with 1/2 the sea salt. Cook 4-5 minutes, then remove from pot and set aside. Melt another tsp of coconut oil and add zucchini and chicken. Add the rest of the sea salt and cook for 4-5 minutes.
  2. Add minced garlic, spices and tomato paste. Stir for 30 seconds, then add in the carrots, onions, canned chick peas, diced tomato, bone broth, and dried apricots. Stir well.
  3. Bring to a boil, then reduce the heat to low, cover and simmer for 25 minutes.
  4. Serve with fresh parsley and mint (mixed) in bowls.
Recipe Notes

Keeps in the fridge for 3 days.