Moroccan Vegetables

Deepak Chopra With Recipes to Nourish Body and Soul

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Best-selling author and spiritual guru, Deepak Chopra put on a chef hat and is tuning out some truly nourishing dishes.

In his new cookbook, The Chopra Center Cookbook: Nourishing Body and Soul Chopra offers dishes for healthy living.

Try one of his amazing recipes from the book: Moroccan Vegetables.


  • Moroccan Chili Sauce
  • 1 teaspoon ghee oil (or olive oil)
  • 1 cup leeks (or onions), chopped
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 teaspoons oregano
  • 1 pinch black pepper
  • 2 teaspoons curry powder
  • 1 teaspoon allspice
  • 2 tablespoons Bragg Liquid Aminos (or tamai)
  • 1 large green bell pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 2 cups tomatoes (about 1 1/2 pounds), finely chopped
  • 1/2 cup vegetable stock (or tomato juice)
  • Moroccan Vegetables
  • 2 large carrots, peeled and cut into 1/4-inch rounds
  • 1 cup cauliflower florets
  • 1/4 cup vegetable stock
  • 2 large zucchini, cut in half lengthwise, then into 1/4-inch slices
  • 4 cups fresh spinach, washed and torn into pieces
  • 1 cup broccoli florets
  • 2 tablespoons pine nuts, toasted
  • 1/4 cup fresh dill, chopped
  • 1/4 cup feta cheese (crumbled)
  • Cooking Directions

    Heat the oil in a large saucepan. Add the leeks, garlic, oregano, black pepper, curry powder, allspice, and aminos and sauté over medium heat for 2 to 3 minutes. Add the bell pepper, celery and tomatoes and continue to sauté for 2 or 3 minutes. Reduce the heat to low, add the stock and simmer, covered for up to 1/2 hour.

    Bring 3 quarts of water to a boil in a large pot. Add the carrots and cauliflower and blanch for 2 minutes, or lightly steam in a steamer. Drain the vegetables and set aside. In the same large pot, heat the vegetable stock and the zucchini, and simmer for 2 or 3 minutes. Add the carrots and cauliflower, the spinach, and the chili sauce. Heat just to the boiling point, add the broccoli, and stir. Reduce the heat to low. Cover and simmer for 3 to 4 minutes. Be careful not to overcook the broccoli. Garnish with toasted pine nuts, freshly chopped dill, and feta cheese. Serve over pasta, couscous, grains, or as a side dish stew.

    Variation: Bake four 4-ounce boneless chicken breasts or four 4-ounce freshwater bass fillets in the sauce and serve vegetables on the side.

    Nutritional Facts, per 1 1/2 cup serving.

    Calories: 187 without cheese. Total fat: 6.6 grams. Saturated fat: .9 grams Carbohydrates: 24.4 grams Protein: 7.4 grams

    With one 4-ounce chicken breast: Calories: 305 Total Fat: 8 grams Saturated Fat: 1.3 grams Carbohydrates: 24.4 grams Protein: 28.8 grams

    Recipe Summary

    Main Ingredients: bragg liquid aminos, leeks, ghee oil, vegetables

    Course: Dinner, Main Course, Vegetable, Side Dish

    More Info: Vegetarian

    More Recipes You May Like
    Moroccan Vegetable Stew
    In Time for Your Vegetarian Holiday Feast
    Moroccan Vegetable Stew With Harissa
    Sara Moulton's Vegetable Stew With a Punch
    Maya Angelou's Roasted Vegetables
    Fill Up on These Roasted Vegetables
    Emeril Lagasse's Turkey and Rice Soup with Vegetables
    Now, here's what to do with all those lleftovers.
    Roasted Vegetables
    Tomato Sauce Gives Roast Vegetables Extra Flavor
    Marinated Grilled Vegetables
    Rocco DiSpirito Fires Up the Grill