My Mama used to be married to a Moroccan man that was an amazing cook. One of my favorite dishes that he would make was a rich tangy slightly sweet stew. His version had oxtail in it so I took the necessary liberties in order to make it equally as delicious vegan.

I serve it atop baked yams or sweet potato but brown rice or flat bread would be just as good..just pick something hearty to hold up under the thickness of the stew.

Moroccan Bean Stew

1 Tbsp Olive Oil
1 Large Onion, quartered & sliced thinly
4 Cloves garlic
2 tsp Cumin
2 tsp Curry
2 tsp Coriander
1 tsp Turmeric
2 Dried Chile Peppers
2 Tbsp Peanut Butter
2 Tbsp Pomegranate Molasses
1 (28oz) can crushed tomatoes
3 cups Vegetable stock
2 Carrots, peeled cut into 3/4 inch pieces
1 cup corn
1 (16oz)can beans..garbanzo or black beans, drained
1 cup fresh cilantro, torn into pieces
Juice of 1/2 lime
Salt & Pepper to taste

1. In a stockpot: Medium heat, saute onions in oil until softened. Add garlic, spices, salt & pepper. Saute a couple more minutes. Add peppers, tomatoes, carrots and stock- stir. Cover. Bring to a low boil & simmer for about 20 minutes or until the carrots have softened.
2. Uncover. Add corn, beans, pomegranate molasses & peanut butter. Let cook for 5-10 minutes. Lastly, add the cilantro and lime juice..stir and take it off heat. Let it sit for 15 minutes. Garnish with a sprig of fresh cilantro. Enjoy.