Vegan Moroccan Plantain Stew

Ingredients

• Cardamom

  Spices

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Paprika

  Spices

  1 tsp or 2g

• Coriander seed

  Spices

  2 tsp or 4g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Plantains

  Raw

  2 medium or 358g

• Onions

  Raw

  ½ medium or 55g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  1 tbsp or 9g

• Carrots

  Raw

  2 medium or 122g

• Orange zest

  1 orange or 4g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Thyme

  Fresh

  1 tbsp or 2g

• Orange juice

  2 cup or 498g

• Tomatoes

  Whole, canned

  3 ½ cup or 847g

• Olives

  Pickled, canned or bottled, green

  ½ cup or 67g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a small saute pan toast cardamom, cumin, coriander, paprika, clove, turmeric, and cinnamon (about 2 minutes) over medium heat.
2. Chop plantains into pieces. In a separate deep pan sear plantain until golden brown, reserve for later.
3. In a pan over medium heat, sweat down onions, pepper, garlic, and carrots. Add toasted spice mixture.
4. Add zest, bay leaves, thyme, and orange juice reduce for 10 minutes. Crush tomatoes by hand and add in along with and olives. Simmer on low heat, covered for 30 minutes. Adjust salt and pepper to taste.
5. Add plantains, simmer for 10 minutes, and serve.

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