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Moroccan vegetable stew
This warming one-pot stew is packed with nourishing ingredients like sweet potatoes, rutabaga, cauliflower, zucchinis, red peppers, garbanzo beans and kale.
SERVES
4
TO
6
Ingredients
Spice Blend
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) ground cinnamon
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground allspice
- 1/2 tsp (2.5 ml) black pepper
- 1/4 tsp (2.5 ml) cayenne powder
- 2 tsp (10 ml) ground turmeric
Stew
- 3 tbp (45 ml) olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1-inch (2.5 cm) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) white sugar
- 1 14 oz. (410 ml) can diced tomatoes
- 6 cups (1.4 L) vegetable broth
- Salt and pepper
- 2 sweet potatoes, 3/4 inch (1.85 cm) half moons
- 1/2 small rutabaga, peeled 1-inch (2.5 cm) thick, 2-inch (5 cm) traingles
- 1/2 small cauliflower florets
- 2 red peppers, diced large
- 2 yellow zucchinis, 2-inch (5 cm) lengths and halved
- 2 green zucchinis, 2-inch (5 cm) lengths and halved
- 1 14 oz. (410 ml) can garbanzo beans, drained and rinsed
- 4 cups (950 ml) kale, stems removed and torn into 2-inch (5 cm) pieces
- 1 lemon, juice and zest
Garnish
- Cilantro
- Golden raisins
- Almonds, toasted and sliced
Directions
For the Spice Blend
- Combine the cumin, cinnamon, paprika, allspice, black pepper, cayenne pepper, and turmeric, and stir until well combined. Set aside.
For the Stew
- Heat oil in a large pot over medium heat.
- Sweat the onions for five minutes, until translucent, then add the garlic and ginger and cook for two to three minutes, until fragrant.
- Toast the Spice Blend in the oil for two to three minutes, until aromatic.
- Push the onions and spices to the side and add the tomato paste and sugar to the pan, cooking for two minutes until starting to caramelize.
- Now add the diced tomatoes and veggie broth, stirring to deglaze the pan, increase the heat, and bring the mixture to a simmer.
- Season with salt and pepper and cook for eight to ten minutes.
- The veggies are added in stages based on their cooking times. Start by adding the sweet potatoes and rutabaga, then cover and cook for 15-18 minutes.
- Add the cauliflower and red peppers, return the lid, and cook for another four to fiveminutes.
- Add the yellow zucchini, green zucchini, and the garbanzo beans, return the cover, and cook for four to five minutes.
- Last, stir in the torn kale leaves and cook two to three minutes, until just soft.
- Before serving, gently stir in the lemon zest and juice.
To Serve
- Transfer the stew to a large platter-style bowl and serve family style.
- Garnish with almonds, cilantro, and golden raisins. Enjoy!
