Express Fat Loss Recipe – Moroccan Stew

This stew is perfect for a  post workout meal. It is packed with antioxidant-rich vegetables and fragrant spices. Serve this stew over a scoop of cooked quinoa or whole grain brown rice.

Yield: 6 servings

Here’s what you need:

1 1/2 cups plus 3 tablespoons water or vegetable stock, divided
1 large size yellow onion, finely chopped
2 large size red bell peppers, seeded and chopped
2 or 3 garlic cloves, minced
1 teaspoon agave nectar or pure maple syrup
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon grated or minced fresh ginger
1/2 teaspoon saffron
2 medium size sweet potatoes or garnet or jewel yams, peeled and cut into 1/2 inch cubes
1 can (15oz) diced tomatoes, undrained
1 can (15oz) chickpeas drained and rinsed
Salt and pepper to taste

Heat 3 tablespoons of water or vegetable stock  in a soup pot over medium heat. Add onion, peppers and garlic, and cook for 5 minutes. If the liquid begins to evaporate, add a little more.
Stir in the agave nectar, coriander, cinnamon, cumin, ginger and saffron and cook for 1 minute, stirring constantly. Add sweet potatoes, and stir to coat. Stir in tomatoes, remaining 1 1/2 cups water and chickpeas. Bring to a boil, then reduce heat to low.
Simmer until sweet potatoes are tender, about 30 minutes. Season with salt and pepper, then serve over quinoa or brown rice.

Nutritional Analysis: One serving equals: 141 calories, 1g fat, 29g carbohydrate, 6g fiber, and 6g protein.

To get some great ideas for your future meal plan:   197 Healthy and Delicious Fat Burning Recipes.