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Moroccan Mushroom Stew

Stew Blend
Serves 4-5
Prep Time: 20 min I Cook Time: 45 min

Ingredients

For the Stew:

  • 1 package Guan's Stew Blend Mushrooms, roughly chopped
  • 2 tablespoons avocado oil
  • 1 leek, sliced
  • 2 garlic cloves, chopped
  • ½ inch fresh ginger, grated
  • ¾ eggplant, chopped into bite size cubes
  • 2 teaspoon cinnamon
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 4 teaspoons tomato paste
  • 1 14oz can crushed tomatoes
  • 3 cups vegetable stock
  • 1 14oz can chickpeas
  • ¾ cup dried currants
  • Sprinkle of chili flakes
  • Juice from ½ lemon

Toppings:

  • Dollop of coconut yogurt
  • Handful of chopped almonds
  • Small handful cilantro

Instructions

  • Using a large pot, start by warming oil on medium-high heat. Add in the leeks, garlic and ginger and sauté until soft. Toss in the eggplant, spices and tomato paste and sauté for 5 minutes, stirring frequently (adding a splash of water if pan is dry).
  • Add in the crushed tomatoes and vegetable stock and stir until mixed. Then once it starts to boil, reduce heat down to medium. Let the stew simmer for 25 minutes, stirring often. Add in chickpeas, mushrooms and currants and let simmer until the mushrooms soften. After about 10 minutes, let cool and serve in bowls, topped with yogurt, crushed nuts and cilantro. Enjoy!