afoona
Moroccan Greens Stew
vegetables

Moroccan Greens Stew – Vegan version

A traditional greens stew from the Moroccan kitchen with spinach, cilantro and spices - simple, healthy and tasty Vegan version: Canola oil.

⏱ 30 min🍽 4 servings 🌍 Middle Eastern👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Wash the spinach, cilantro and parsley well.
  2. 2
    Coarsely chop the spinach, cilantro and parsley.
    KnifeCutting board
  3. 3
    Heat the olive oil in a large pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  4. 4
    Add the garlic and fry 2 minutes.
    ⚙ Adding to the hot fat and fryingStove
    💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
  5. 5
    Add the paprika, cumin and turmeric and fry 1 minute.
    Stove
  6. 6
    Add the spinach, cilantro and parsley and cook 10–15 minutes, stirring.
    Stove
  7. 7
    Season the spinach with salt and black pepper.
  8. 8
    At the end of cooking, add the lemon juice and canola oil and stir.
    Stove
164calories
5 gprotein
5 gcarbs
14 gfat
● protein 12%● carbs 12%● fat 76%

Per serving (170 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Pan-Cooked Vegetables

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