Moroccan Vegetable Stew

Adapted from World Vegetarian Classics. This is an aromatic, tomato-ey dish that goes really well with couscous. Resist the urge to use a pre-made spice mix, a home-made one is really worth the extra flavor.

Ingredients

Spice Mix

  • 1 t cumin
  • 1 t ground ginger
  • 1 t turmeric
  • 1 t salt
  • 3/4 t ground cinnamon
  • 3/4 freshly ground pepper
  • 1/2 t ground coriander
  • 1/2 t cayenne powder
  • 1/2 t ground allspice
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/2 t ground cardamom (optional)

Stew

  • 1 small turnip, peeled and diced
  • 1 large carrot, chopped
  • 1 large zucchini, chopped
  • 1 small/medium sweet potato, peeled and diced
  • 1 celery heart, chopped finely
  • 2 T olive oil
  • 1 large onion, chopped
  • 2-3 t spice mix
  • 1 t ground cumin
  • 1 cinnamon stick, broken in half
  • 1 t salt
  • 1 14oz can chickpeas, drained
  • 1 14oz can chopped tomatoes
  • 2 T tomato paste
  • 1 T honey

Instructions

  1. Heat oil over low-medium heat, add the onion and cook until soft.
  2. Add spices and salt, then stir in vegetables and coat with spices.
  3. Add chickpeas, tomatoes, tomato paste, and honey. Pour enough water to barely cover vegetables and stir.
  4. Cover, bring to a boil, and leave to simmer about 30 minutes, stirring occasionally, until vegetables are soft.
  5. Serve ladled over couscous, garnished with fresh yogurt.

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