It’s probably safe to say that Raquel is having the busiest and most incredible week of her life right now. AND while she’s off dazzling guests in her wedding gown and locking lips with her groom, I get to be here with YOU!! I’m Shannon from Sakaks.com. When Raquel asked me to write a guest post for her, her only instruction was that it must be vegetarian. Immediately I thought of Moroccan Vegetable Stew and here’s why….
Moroccan vegetable stew is one of my all-time favourite comfort foods. It is hearty, healthy, warm and filling. And the perk: it’s really easy to make and seems to actually improve after a day in the fridge so it’s ideal for leftovers.
Never tasted Moroccan food? Well you are in for a treat! Moroccan cuisine is wonderfully fragrant and full of exotic herbs and spices like cumin, ginger, saffron and mint. It often includes dried fruits like dates, figs, and apricots which are sweet, juicy and add distinctive texture.
This particular stew is full of great vegetables like cauliflower, zucchini and carrots as well as protein-packed chickpeas. It is loaded with aromatic spices like cardamom and cumin and sweetened with raisins and dried figs. The figs are the hero in the dish; they nearly disappear except for the subtle crunch of their tiny seeds as they pop and explode with every bite leaving behind just a hint of sweetness to balance the spice.
Once adorned with yogurt, toasted almonds and fresh mint this dish is no longer just some run-of-the-mill mid-week stew but an exotic North African celebration packed full of exciting and unique flavours. Serve it best over couscous or with flat bread (called khubz) and a quaff of heavily sweetened mint tea.
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- ¼ tsp salt
- ½ tsp pepper
- 1 tablespoon cardamom
- ½ teaspoon cumin
- 1 yellow squash cut into half moons and sliced
- 2 cups carrots, chopped (approx. 3 large carrots)
- 1 head cauliflower
- 3 cups zucchini, chopped (approx. 1 large zucchini)
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 28 fl. oz. can diced tomatoes and their fluid
- 1 6 oz. can tomato paste
- 1 28 fl. oz. can garbanzo beans
- 1 cup calimyrna figs, chopped
- ½ cup raisins, pre-soaked 15 minutes in warm water to plump
- Full fat plain yogurt*
- ½ cup Toasted Almonds, chopped
- Fresh mint, chopped finely
- Heat olive oil in a large stock pot and sauté onions, garlic, salt and pepper until onions are translucent
- Add cardamom, cumin, squash, carrots, cauliflower and zucchini and sauté 5 mins.
- Add curry powder, turmeric and cayenne pepper and stir to combine.
- Stir in diced tomatoes, tomato paste, garbanzo beans, figs and raisins. Simmer over medium-low heat 15 minutes
- To serve top with yogurt, toasted almonds, and mint. Serve alone, or accompany with flat bread or couscous.