Vegan Veggie Loaded Moroccan Stew

By Aileen Cox Blundell

Wintery days beg for something hearty and warm to fill little bellies! This Vegan Moroccan Stew is just what frozen tootsies need after a playday in the snow – it’s delicious and loaded to the brim with veggies to create a balanced, healthy family dinner. Bundle up and get the bowls ready because — Baby, it’s cold outside.

I love Moroccan cuisine and all the colorful flavors it brings to table, so I wanted to create a baby-friendly, healthy family dinner that’s easy to cook, savory, and truly encompasses the taste of Morocco. Introducing new spices in a variety of foods will help ease your little ones into their grown-up palettes, as well as (hopefully) help curb picky eating habits in the future.

This stew offers so many different textures and tastes — potatoes, carrots, kale, cumin, coriander, and more — giving baby a dish to dive into and explore! It’s packed with nutritious protein from the chickpeas, vitamin A, C, K, and potassium from the veggies. All this in a one-pot meal.

Tinned tomatoes are not only convenient but did you know that canned tomatoes contain more lycopene than fresh tomatoes? Lycopene is antioxidant found in pink and red fruit that aids heart health, possibly lowers the risk of cancer, and even provides sun protection. Fresh tomatoes, on the other hand, contain higher levels of vitamin C and other essentials. Depending on your recipe, it’s a good idea to alternate between canned and fresh in order to grab all the goodies tomatoes have to offer!

This stew is perfect for school thermos packing, too, so make sure to cook extras! Your family (and their bellies) will thank you!

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Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Vegan Veggie Loaded Moroccan Stew

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Prep: 20 minutes minutes

Cook: 45 minutes minutes

Total: 1 hour hour 5 minutes minutes

Servings: 4 adults children

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Easy vegan recipe safe for baby led weaning. Potatoes, carrots, kale seasoned with cumin and coriander make a flavourful dish for the entire family.

Ingredients

• 3 tablespoons rapeseed oil
• 2 Small White Onions Finely Diced
• 2 Cloves Garlic Crushed
• Thumb size ginger grated
• 3 Tablespoons Tomato Purée unsalted
• 2 Tin Chopped Tomatoes
• 1 ltr 4 ¼ cups Water or Home Made vegetable Stock
• 2 Teaspoons Dried Cumin
• 2 Teaspoons Dried Coriander
• 2 teaspoon cinnamon
• 1 Teaspoon Dried Tumeric
• Ground Black Pepper to season
• 2 large sweet potatoes peeled and chopped into cubes
• 2 large carrots cubed
• 2 bell peppers roughly chopped
• 1 courgette cubed
• 2 x 400g 2 x 14-oz tins chickpeas
• 2 handfuls of kale optional
• Small bunch fresh thyme leaves
• Serve with a dollop of your favourite yogurt use coconut for vegan

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Method

• Heat the rapeseed oil in a large pot over a medium heat then gently fry the onions until they become translucent, then add in the garlic and ginger and cook for a further minute until it is cooked but not browned.
• Stir in the tomato puree, then add the tinned tomatoes, vegetable stock and spices and stir well.
• Add the sweet potatoes, carrots, peppers and courgettes along with the chickpeas. Stir well and bring the liquid starts to bubble.
• Reduce the heat to low, cover the pot with a lid, then leave to cook for around 30-40 minutes until the sweet potatoes are cooked through.
• Finely chop the kale if using and add to the pot along with the thyme leaves. Cook for about 3 minutes.
• Serve the stew in bowls with a few extra thyme leaves.
• For babies who are doing baby led weaning, add the soft vegetable chunks into their bowl along with a little of the soup mixture. Squash the chickpeas slightly to make them super safe, then let them get to work.

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