Warming Moroccon Vegetable Stew With Quinoa or Brown Rice

I'm always on the look-out for simple, nutrient dense dishes that can get a lot of goodies into my little son's belly!

I recently discovered this recipe in a, 'Meditation & Health' magazine. I tweaked it a little bit. It was quick , flavourful & something different:)

Ingredients:

2 Tbsp cold pressed/unrefined coconut oil

1 medium onion, chopped 

1 tbsp Himalayan salt

1 dried star anise

1/2 stick cinnamon 

1/8 tsp cayenne pepper 

1/2 tsp ground turmeric 

1 tbsp cumin seeds 

4 medium carrots, diced

2 small sweet potato , diced

1 medium butternut squash, peeled, seeded & diced 

2 medium zucchini, diced large

1 can garbanzo beans 

4 cups fresh water 

1/2 Lemon, juiced

Method:

1.Heat the coconut out at medium heat. Add onions. Sauté until the onions start to soften.

2.Add the spices. Cook until the onions become translucent. Stir often with a wooden spoon so the spices don't burn. Add carrots, sweet potato & butternut squash. Continue to cook stirring periodically. 

3.After about 5 minutes & once the veggies have just begun to soften, add the water. Turn the heat up to high. Bring to a boil then turn the heat down to low & simmer with the lid on the pot for approximately 10-15 minutes or until the veggies are 3/4 cooked. Be sure to constantly stir with the wooden spoon. Add the zuchinni & garbanzo beans. Simmer for another 5-10 minutes or until the zuchinni is fork soft. 

4.Just before, serving add the lemon juice & salt to taste.

Serve over quinoa or brown rice.