Veggie Moroccan Stew featuring Ras El Hanout


This dish features

 “Ras El Hanout”

often referred to

as “Best of the House”



2 T House Olive Oil

2 cups diced onion

4 cloves of garlic, thinly sliced

3 T tomato paste

2 T Spice It Up! Ras El Hanout blend

2 ¼ cups vegetable broth

2 ¼ cups water

1 cup of dried red lentils

1 16 oz. can garbanzo beans, rinsed and drained

2 small carrots, peeled, and cut into quarter inch rounds

1 cup frozen lima beans

½ cup fresh chopped parsley

1  10 oz. bag spinach leaves

Lemon wedges



Method: Heat oil in heavy large pot over medium low heat. Add onions and garlic; sauté until soft and golden (about 10 minutes). Add tomato paste, Spice It Up Ras El Hanout, stir 1 minute.

Stir in broth, water, and lentils. Increase heat to high and bring to a boil. Reduce heat, cover and simmer until lentils are almost tender, stirring occasionally (about 15 minutes). Add garbanzo beans, carrots, lima beans, and parsley. Cover and simmer until carrots are very tender (about 20 minutes).

Stir spinach into stew. Cover and cook just until spinach wilts (about 3 minutes). Season to taste with Himalayan Pink Salt and Four Peppercorn Blend from Spice It Up.

Ladle stew into bowls. Serve with lemon wedges and a crusty, hearty bread.

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