This delicious, warming recipe for Moroccan Vegetable Stew With Saffron and Spices is quite versatile; try varying the vegetables to include squash, turnips, parsnips, Yukon gold potatoes, cauliflower, broccoli or anything else that strikes your fancy. White beans can be substituted for the chickpeas. Serve this dish with sautéed greens and quinoa, couscous, or rice.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger root
- 2 carrots, cut into ½” thick slices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- Pinch of cayenne
- 1 bay leaf
- 2 pinches of saffron threads softened in ½ cup very hot vegetable stock or water
- 1 can chopped fire-roasted tomatoes
- 1 pound (2 medium) sweet potatoes, peeled and cut into bite-sized chunks
- 2 cups cooked chickpeas or white beans (or 1 can, drained and rinsed)
- Sea salt
- ½ cup chopped basil leaves (optional)
Preparation:
Warm olive oil in a soup pot over medium heat. Add onions and garlic, and cook 5 minutes, until onions are translucent.
Add ginger carrot, coriander, cumin, cinnamon, cayenne, and bay leaf, and stir to coat the vegetables. Cook 5 minutes.
Add saffron stock, tomatoes, sweet potatoes, chickpeas and two pinches of salt. Add just enough water to cover the mixture (about 1-1 ½ cups), bring to a to a boil, reduce heat, cover and cook for 25-30 minutes, until sweet potatoes are tender but not mushy.
Discard bay leaf and adjust seasoning. Add basil just before serving.
Serves 4-6
Copyright 2011 by Jen Hoy
Add ginger carrot, coriander, cumin, cinnamon, cayenne, and bay leaf, and stir to coat the vegetables. Cook 5 minutes.
Add saffron stock, tomatoes, sweet potatoes, chickpeas and two pinches of salt. Add just enough water to cover the mixture (about 1-1 ½ cups), bring to a to a boil, reduce heat, cover and cook for 25-30 minutes, until sweet potatoes are tender but not mushy.
Discard bay leaf and adjust seasoning. Add basil just before serving.
Serves 4-6
Copyright 2011 by Jen Hoy
