Moroccan Vegetable Stew

Difficulty:

1/5

Ease of Preparation: Medium
Time of Preparation: 1 hour
Yield: 4-6 servings

This deeply flavored dish will transport you to the spice shops of Marrakesh! Gentle, slow cooking fuses all the flavors of the vegetables and ensures that everything is cooked evenly at the end. You won’t miss the meat with this hearty, stick-to-your-ribs stew!

Ingredients:

Spice Blend:

2 teaspoons (10 ml) ground cumin
2 teaspoons (10 ml) ground cinnamon
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) ground coriander
½ teaspoon (2.5 ml) ground allspice
½ teaspoon (2.5 ml) black pepper
¼ teaspoon (2.5 ml) cayenne pepper
2 teaspoons (2.5 ml) ground turmeric

Stew:

3 tablespoons (45 ml) olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1-inch (2.5 cm) fresh ginger, minced
2 tablespoons (30 ml) Tomato paste
2 tablespoons (30 ml) white sugar
1 14-ounce (410 ml) can diced tomatoes
6 cups (1.4 L) vegetable broth
Salt and pepper
2 sweet potatoes, ¾-inch (1.85 cm) half moons
½ small rutabaga, peeled, 1-inch (2.5 cm) thick, 2-inch (5 cm) triangles
½ small cauliflower, florets
2 red peppers, diced large
2 yellow zucchinis, 2-inch (5 cm) lengths, halved
2 green zucchinis, 2-inch (5 cm) lengths, halved
1 14-ounce (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, toasted and sliced almonds

Method:

For the Spice Blend:

Combine the cumin, cinnamon, paprika, allspice, black pepper, cayenne pepper, and turmeric, and stir until well combined.

For the Stew:

Heat oil in a large pot over medium heat.

Sweat the onions for 5 minutes, until translucent, then add the garlic and ginger and cook for 2-3 minutes, until fragrant.

Toast the Spice Blend in the oil for 2-3 minutes, until aromatic.

Push the onions and spices to the side and add the tomato paste and sugar to the pan, cooking for 2 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 8-10 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 4-5 minutes.

Add the yellow zucchini, green zucchini, and the garbanzo beans, return the cover, and cook for 4-5 minutes.Last, stir in the torn kale leaves and cook 2-3 minutes, until just soft.

Before serving, gently stir in the lemon zest and juice.