If you have been following me for a while, you know that I am not a vegan. I am not a big fan of meat, but truly enjoy cheese, yogurt, eggs, fish, and the occasional pork curry. Yet, vegan dishes make it quite often to our dinner table; partly for environmental reasons, partly for better sleep.
If you have read my book SLEEP IT OFF: A Revolutionary Guide to Losing Weight, Beating Diabetes, and Feeling Your Best Through Optimal Rest, you know that sleep is not something I am very good at, and any meat at dinner is going to impact the quality of my rest.
So, here is another recipe that my family enjoys: a Moroccan-Style Chickpea Stew. It is loaded with nutrients and rich in protein, but also doesn't contain any animal product. I hope you enjoy!
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- 1 TBSP Extra Virgin Olive Oil
- 2 Garlic (cloves, minced)
- 1 Red Onion (large, sliced)
- 2 Cups Vegetable Broth
- 2 Orange Bell Peppers (cut in chunks)
- 1 Sweet Potato (diced)
- 3 cups Chickpeas (cooked, rinsed)
- Sea Salt (to taste)
- 1 tsp Cumin
- 1/4 tsp Cinnamon
- 1/2 Cardamom
- 1/4 Cayenne Pepper
- 1/4 Coriander Seed
- 3 Tomatoes (large, diced)
- 4 Pitted Dates (chopped)
- 1/2 Cup Parsley
- Add olive oil to a pot and soften garlic and onion for about 3 minutes on medium heat.
- Add the broth, the bell pepper, and sweet potato. Cook for about 10 minutes before adding the chickpeas, salt, cumin, cinnamon, cardamom, cayenne pepper, and coriander seeds. Continue to cook for 10 more minutes.
- Add the tomatoes, parsley, and the dates to the pot and stir to combine. Reduce the heat to medium-low and cover the pot with a lid. Cook for 5 to 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Divide between bowls and enjoy!
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving is equal to approximately one cup of stew.
- More Flavor: Add fresh garlic, ginger, chili flakes, and/or raisins.
- Serve It With: Rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread.
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