Vegetable Saffron Stew.
2 tbsp extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 tsp cumin
2 tsp cinnamon
Salt and pepper, to taste
1 lb. sweet potatoes, peeled and cubed
1/2 head of cauliflower, cut into florets
2 cups vegetable broth
1 15-oz. can diced tomatoes
Pinch of saffron threads
2 medium zucchini, diced
1/2 preserved lemon, finely chopped
1 cup green olives, pitted and chopped
2-3 tbsp fresh parsley, chopped
Slivered almonds, for garnish
1. Heat the oil in a Dutch oven or heavy-bottomed saucepan over medium heat. Add in the onion, garlic, cumin, & cinnamon. Sprinkle with salt & pepper. Sauté for 5-6 minutes or until the onion is soft. Stir in the sweet potatoes & cauliflower & cook for 3 minutes more.
2. Pour the vegetable broth and diced tomatoes into the pot. Add the zucchini & a large pinch of saffron threads & stir. Bring to a boil, and then reduce the heat to simmer and cover. Cook for 15-20 minutes until the vegetables are tender.
Tap the link in my bio for a free Paleo shopping list. ☝️