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Be kinder to the planet in 2011 by embracing Meatless Mondays. Try this rockin' Moroccan recipe tonight: chickpea and vegetable stew served over brown rice
The spices in this Moroccan chickpea stew inject tons of flavour
I am so incredibly blessed to have such an awesome kitchen setup.
I have nearly every gadget and doodad a girl could ever dream of, and I also have an amazing spice drawer. It’s alphabetized; so cool, I know.
(One more thing that’s awesome about my kitchen? My cupboard of awesomeness pictured to the left!)
I love experimenting with foods from other cultures, and spices are a great way to inject lots of flavour without lots of calories.
This was my first attempt at Moroccan cuisine and the result was phenomenal. The sweetness of the raisins and sweet potatoes against the kick of the cumin, curry and chili was amazing, and overall this stew was so hearty and satisfying.
Served over delicious brown rice, this meal has all your bases covered – complete protein from the chickpeas and rice, carbohydrates from the vegetables, and healthy fats from the olive oil and peanut butter.
Catherine Roscoe Barr, BSc Neuroscience, is a Vancouver-based writer, editor, and fitness professional. Before settling on the west coast she lived in Sydney, Toronto, Oregon, Montana, and practically everywhere in Alberta. She can be found jogging with her adorable dog, dining with her fabulous husband or voraciously reading anywhere comfy.