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Serve the stew topped with fresh herbs of your choice, preserved lemons, golden raisins and/or sprouts

2 tablespoons of Victoria Akkari Organic Culinary Argan Oil

1 medium yellow or white onion, diced

 2 cloves garlic, minced

 1 tablespoon finely chopped fresh ginger

 2 teaspoons ground cumin

 2 teaspoons ground cinnamon

 1 teaspoon ground turmeric

 2 tablespoons tomato paste

 2 carrots, peeled and diced

 1 small bulb fennel, cored and thinly sliced

1 14.5 oz can organic diced tomatoes

 2 cups low-sodium vegetable stock/broth

 1/2 teaspoon salt

1 15 oz can organic chickpeas, or 1 1/2 cups cooked

2 large handfuls greens; spinach, kale, chard, etc

For Serving
fresh cilantro, mint, parsley

 preserved lemons or fresh lemon wedge

 golden raisin



In a large pot, heat argan oil over medium-high heat. Add the onion and sauté for 3-5 minutes. Add the garlic, fresh ginger and spices. Sauté until fragrant, about 2-3 minutes. Add the tomato paste and give it all a good stir around. Add the carrots and fennel, then the diced tomatoes and vegetable both, Add the salt (add more or less depending on if your broth is salted). Bring to a boil, reduce the heat and cover, simmer for 15-20 minutes, until the carrots and fennel are tender with a little bite, yet. Add the chickpeas and cook for another 10 minutes. Just before serving add the greens, stir to combine, they will wilt down in just a minute or two. Taste the stew and season with additional salt, if needed.

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