Casual. Ethereal. Excellent.

GRUB on Main Street in Vancouver features a vegetarian and vegan dinner option daily, as well as a vegan dessert. I recommend this restaurant for date nights, out-of-town guests and dinner with friends. With its creatively divine dishes, GRUB offers the best vegan meal in Vancouver.

:: Yam & cauliflower terrine ~ sweet corn, white bean and kale succotash ~ red beet, pear and spinach in maple vinaigrette… E X C E L L E N T !

5 out of 5.

GRUB
4328 Main Street
Vancouver, BC, Canada

This Moroccan-inspired chickpea stew is simple and hearty, making for a beautiful winter meal.

Moroccan Chickpea & Veggie Stew
{Adapted from Simply Life}
Servings 3

Ingredients
2 teaspoons olive oil
1 cup onions, chopped
4 celery stalks, chopped
3 carrots, chopped
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
2 teaspoons paprika
1/2 teaspoon cinnamon
1 tablespoon maple syrup
3 tablespoons tomato paste
1 1/2 cups vegetable broth
1 can chickpeas, drained and rinsed
salt and pepper, to taste
fresh parsley, garnish
a few lemon wedges
1 cup couscous

Heat olive oil in a large saucepan over medium-high heat. Add onions, celery, carrots and garlic. Cook and stir for about 5 minutes.

Add in spices. Then add vegetable broth, tomato paste and chickpeas. Bring to a boil. Cover, reduce heat to low and simmer gently for 20 minutes.

Meanwhile, cook couscous in separate pan according to package directions.

Serve stew over couscous. Salt and pepper to taste. Garnish with fresh parsley and squeeze of lemon juice.

Image courtesy of Nightwolf Graphics