Max recently got a copy of Andrea Bemis’s Dishing up the Dirt cookbook and raved about this Moroccan Stew recipe. He made it at his place in LA and then again when he came home for the holidays. I made it once more before he left for Whistler last week and can assure you I”ll be making it a few more times before winter’s end. It’s the perfect recipe when you’re short on time and have lots of veggies in the house. We served it over couscous, but Max recommends quinoa, as well. The currants add the perfect bit of sweetness and the almonds a great touch of crunch.
2 Tablespoons olive oil
1 large onion, diced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
2 carrots, chopped into 1/2 inch pieces
1 large sweet potato, chopped into 1/2 inch pieces
1 medium sized eggplant, chopped into 1/2 inch pieces
2 zucchini (or summer squash) cut into 1/2 inch pieces
2 large tomatoes, chopped (or 1 (15 oz) can of diced tomatoes)
3 cups vegetable stock
1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
1/2 cup dried currants
salt + pepper to taste
3 cups cooked grain-quinoa, rice, or couscous
Full fat yogurt for serving-(can sub plant based for vegan option)
fresh lemon juice for serving
Minced parsley for serving
1/2 cup toasted almonds for serving
Prepare whatever grain you're serving your stew with according to specific brand's directions.
In a stew pot heat the oil over medium high and sauté the onion for 2-3 minutes. Add the cumin, cinnamon, coriander, cayenne and allspice. Cook until fragrant, 1 minute. Add carrots, sweet potato, eggplant, zucchini and tomatoes. Cook for an additional 3-5 minutes, stirring often. Add broth and bring to a simmer. Cook on medium-low heat for 30 minutes, stirring occasionally.
Stir in chickpeas and currants and season to taste with plenty of salt + pepper. Continue to cook until chickpeas are warmed through.
Serve with cooked grain of choice and a dollop of yogurt, freshly squeezed lemon juice, parsley and toasted almonds.