Yoga Journal Singapore — December 15, 2017

3 tbsp olive oil, divided

2 tbsp yellow onion, diced

1 tsp garlic, chopped

1 quart low-sodium tomato juice

1 cup frozen heirloom tomatoes, diced

1 tsp ras el hanout

(Moroccan spice blend)

1 tsp harissa paste (Moroccan chile paste);

or gochujang paste or sriracha

1 small eggplant, diced

1 red onion, diced,

1 red bell pepper, diced

(can also use frozen roasted peppers)

1 zucchini, diced

1 yellow squash, diced

1 carrot, diced

1 cup of garbanzo beans,

drained and rinsed

2 cups cooked boneless, skinless

chicken breasts or thighs, shredded

1 tbsp shelled sunflower seeds, optional

Moroccan chicken-and-

vegetable stew

SERVES 4

This dish makes use of any leftover cooked

chicken, as well as a bumper crop of

vegetables like tomatoes, peppers, and squash.

In a medium saucepan over medium heat,

sauté 1 tbsp olive oil, yellow onion, and garlic

until onion is lightly browned, 2–3 minutes.

Remove pan from heat and slowly fold in

tomato juice and frozen tomatoes. Return to

heat and add ras el hanout and harissa paste.

Bring to a simmer and cook Moroccan

sauce, uncovered, stirring occasionally,

15 minutes.

In a large saucepan over medium heat,

sauté eggplant, red onion, bell pepper,

zucchini, yellow squash, carrot, and

garbanzo beans in remaining 2 tbsp

olive oil until vegetables are slightly

tender, 8–10 minutes. Add chicken to

mixture and stir to reheat, 2 minutes.

Pour Moroccan sauce over chicken and

veggies and stir; cover and simmer,

stirring occasionally, 20 minutes. Split

stew among 4 bowls and garnish with

sunflower seeds if desired.

From chef Josh Tomson, executive chef

at The Lodge at Woodloch, in Hawley,

Pennsylvania

nutritional info 360 calories per serving,

19 g fat (3 g saturated), 45 g carbs, 14 g fiber,

9 g protein, 641 mg sodium

october / november 2017

yogajournal.com.sg

NOURISH

eat well