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Moroccan Stew by Dr. Perricone

2/14/2018

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Ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • ½ teaspoon chili powder
  • 1 ½ cup cups green beans, end trimmed and cut into bit size pieces
  • 2 sweet potatoes, peeled and cut into bite-size cubes
  • 3 cups shredded cabbage
  • 2 cups canned whole tomatoes, chopped
  • 4 tablespoons natural peanut butter (ingredients of peanuts and oil and maybe salt)
  • 2 cups vegetable or chicken stock
  • 2 teaspoons salt
  • 1 ½ cup canned chickpeas, rinse, drained (and you can cut them up if desired)
  • 2 cups brown rice or quinoa
  • 3 tablespoons freshly lemon juice
  • 3 tablespoons chopped cilantro (fresh coriander)

Directions

Heat the oil in a large saucepan over medium heat, and cook the onions, stirring occasionally, until softened, about 5 minutes.  Add the ginger, and chili powder and cook, stirring for 1 minute.  Add the green beans, sweet potatoes, cabbage, tomatoes, peanut butter, stock and 1 teaspoon salt and bring to a boil.  Reduce the heat to medium and simmer for 15 minutes.  Add the chickpeas and simmer for 10 minutes.

While the stew simmers, prepare the rice or quinoa. 

​Stir the lemon juice and cilantro into the stew and serve with the rice or quinoa.

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  • Welcome
  • Services
    • Health Coaching >
      • Gut Transformation
      • Lifestyle Change
      • Cleanse and Mini Gut Course
    • Bemer
    • Pilates Offerings
    • Change Your Appointment
  • About
    • Contact
    • Testimonials
  • Blogs
    • Recipes
    • Articles
    • Exercises
  • Shop