About this time last year we were living in Portland, Oregon. It's fairly crazy to think about how much things have changed in just a year in regards to where we live. We moved from a bustling Pacific Northwest metropolis of over half a million to an east coast, southern town of around 2,000. Talk about a culture shock.
Anyway, I digress. At this point last year, we had a friend living with us and part of our plan was to have an "Around the World" theme in regards to food so we could try some new and interesting meals. Living in Portland meant a lot more places to eat out AND they had tons of vegetarian options everywhere. We didn't want to fall into that trap so we started cooking and made that a large part of our night.
Now we have nowhere to eat out within 15 minutes, so we cook a lot more. Instead of vegetables and rice every night, Tom and I decided to start another round of "Around the World", starting off with a Moroccan Stew. It's way healthier for us and it gives us time to spend together doing something fun while saving a lot of money. We'll keep you updated on our next ventures to far away and exotic places.
Moroccan Stew - Crock-Pot Style
1 small onion, chopped
1 medium garlic clove, minced
2-3 large sweet potatoes, peeled and cut into 1/2" cubes
1 cup or 1 can of canned crushed tomatoes
1 cup of carrot peels (just peeling the whole carrot down to nothing)
1/2 cup of vegetable broth or water
1/4 tsp of ground cinnamon
1/2 tsp of ground cumin
1/2 tsp red pepper flakes
1 can chickpeas, rinsed and drained
1/2 tsp salt
Directions - Throw it all in a crock pot and let it cook for 5-6 hours.
Makes at least 6 servings (enough for it to be multiple meals throughout the week!)
We also threw in some fresh tomatoes from our garden (in November...awesome, right?). If you have good regional or international vegetarian recipes that you think we'd like, please pass them along.
Currently Listening to "Cannonball" by The Breeders