Description
Not your everyday vegetable stew ! Our Moroccan inspired spice blend adds a punch of flavor to this super comforting veggie filled dish
Ingredients
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- 2 tsp cinnamon
- 2 tsp turmeric
- 2 tsp salt (or to taste)
- 1 1/2 tsp ground ginger
- 1 1/2 tsp cumin
- 1 tsp coriander
- 1/2 tsp allspice
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 4 tbsp tomato paste
- 24oz frozen cauliflower, thawed
- 2 medium sweet potatoes, peeled and diced
- 1 large zucchini, cut into 1/2 inch slices
- 1 yellow squash, cut into 1/2 inch slices
- 1 large parsnip, chopped
- 1 large Japanese eggplant, unpeeled, sliced in half lengthwise, and cut into 1/2 inch slices
- 2-15.5oz cans of chickpeas, drained and rinsed. See Note 1 about making this vegetable stew on Passover
- 4 cups vegetable broth
- Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa
Instructions
- Combine the cinnamon, turmeric, salt, ground ginger, cumin, coriander and allspice in a small bowl an mix well
- Heat the olive oil in a large deep skillet over medium heat. Add the spice mix and garlic and cook for about a minute, stirring constantly, until it forms a paste. Add the tomato paste and 2 tablespoons of water and continue cooking for 2 more minutes
- Add the vegetables, chickpeas, and broth and bring to a boil. Lower the heat to medium-low and continue cooking until the vegetables are tender about 45 minutes.
- Serve over couscous, rice, or quinoa, and add the desired toppings
Notes
- Â Not Sephardic and it's Passover? Â Just leave the chickpeas out!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 227
- Sugar: 9.5
- Sodium: 358
- Fat: 6.4
- Saturated Fat: 0.9
- Unsaturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 29.2
- Fiber: 11.8
- Protein: 10
- Cholesterol: 0