Moroccan vegetable stew, yellow rice with naan

The Moroccan Vegetable Stew is a hearty and aromatic dish that features a colorful blend of vegetables, including onion, garlic, carrots, celery, red bell pepper, and zucchini, all simmered in a rich vegetable broth. Firm tofu adds a protein boost, while chickpeas contribute a delightful creaminess. The stew is seasoned with an array of spices such as cumin, coriander, cinnamon, turmeric, and paprika, which infuse it with warm, exotic flavors. Served alongside fluffy yellow rice, infused with turmeric and cumin for added flavor and vibrancy, this meal is both satisfying and nutritious

Nutritional Breakdown (Per Serving):

• Protein: 15-18g
• Carbohydrates: 70-75g
• Dietary Fiber: 10-12g
• Sugars: 5-7g
• Calories: Approximately 450-500 calories
• Fat: 15-18g
• Saturated Fat: 2-3g
• Sodium: 400-500mg

Ingredients:

Olive oil, large diced onion, minced garlic, diced large carrots, diced celery stalks, diced red bell pepper, diced medium zucchini, firm tofu (drained, pressed, and cut into cubes), canned chickpeas (drained and rinsed), canned diced tomatoes, vegetable broth, cumin, coriander, cinnamon, turmeric, paprika, salt, black pepper, and chopped fresh cilantro or parsley for garnish. long-grain rice (such as basmati or jasmine), water, turmeric, cumin, salt, and optional olive oil.