Saffron-spiked Moroccan Stew (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This delicious stew had a great combination of sweet and spicy flavors. The base of the soup was sweet potatoes, tomatoes, bell peppers, and chickpeas. It had a variety of seasonings and spices, ranging from cinnamon to cayenne. I used fresh ginger (after great results in the sweet & sour sauce). The recipe called for saffron, which I have never used before - I was surprised at how expensive it was! This pot of stew required $10 worth (about 1/2 teaspoon) of saffron threads, which are the dried stigmas of crocus flowers. I'd like to make this stew again, because it was very good, but I would probably try it once without the saffron.
The stew was delicious and very filling. Per the recipe's suggestion, the stew was served over couscous. I used Moroccan couscous the first day (pictured), and larger tri-color Israeli couscous with the leftovers for lunch the rest of the week.
If you left out the couscous and chickpeas, this stew would even work for my paleo friends!
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