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

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• 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. Toast the cardamom, cumin, coriander, paprika, clove, turmeric, and cinnamon in a small sauté pan over medium heat for about 2 minutes.
2. Chop the plantains into pieces and sear in a separate deep pan until golden brown. Set aside.
3. In a pan over medium heat, sweat the onions, bell pepper, garlic, and carrots. Add the toasted spice mixture.
4. Add the orange zest, bay leaves, thyme, and orange juice. Reduce for 10 minutes. Crush the tomatoes by hand and add them along with the olives. Simmer on low heat, covered, for 30 minutes. Adjust salt and pepper to taste.
5. Add the plantains and simmer for an additional 10 minutes before serving.