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

  Dried

  1 leaf or 0.2g

• 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. Warm a small dry skillet over medium heat and toast the cardamom, cumin, coriander, paprika, cloves, turmeric, and cinnamon, stirring until fragrant, about 2 minutes; transfer to a bowl to prevent burning.
2. Peel and cut the plantains into 1-inch pieces. Heat a thin film of oil in a deep sauté pan or pot over medium-high and sear the plantains until golden on both sides; remove to a plate.
3. Reduce heat to medium, add a little more oil, and cook the onion, red bell pepper, garlic, and carrots with a pinch of salt until softened, 6–8 minutes. Stir in the toasted spices.
4. Add the orange zest, bay leaf, thyme, and orange juice. Bring to a simmer and reduce for about 10 minutes. Crush the tomatoes by hand and add them with the olives; cover and simmer gently for 30 minutes. Season with salt and black pepper to taste.
5. Stir the seared plantains into the stew and simmer uncovered until tender and the flavors meld, about 10 minutes. Remove bay leaf, adjust seasoning, and serve warm.