Spicy Tomato and Pepper Stew

This Spicy Tomato and Pepper Stew is a vibrant Moroccan dish that bursts with flavors from fresh vegetables and aromatic spices. Perfectly spiced and hearty, it's a comforting vegan meal that warms the soul.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Red bell pepper - 1 medium, diced
• Yellow bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 250 ml
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)
• Lemon - 1, juiced

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic, and cook for an additional minute until fragrant.
4. Add the diced red and yellow bell peppers, and carrot to the pot, cooking for 5-7 minutes until they begin to soften.
5. Pour in the canned diced tomatoes along with their juices and the vegetable broth.
6. Season the mixture with cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
7. Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
8. Once the vegetables are tender and the stew is thickened, remove from heat and stir in the lemon juice.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the peppers and tomatoes.
• High in fiber, promoting digestive health.

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