{Nourish} Moroccan Root Vegetable Stew

Moroccan Root Vegetable Stew

This stew speaks to me in so many ways.  It’s a one pot meal which means simple to cook and easy to clean up.  The hearty root vegetables are comforting, filling and nutritionally dense.  Earthy, savory spices like cumin and cinnamon provide warmth and soul.  As if that were not enough to sell you, the genesis of this stew is rooted in my infatuation with Morocco.  I’m not quite ready to leave my wee-one for the time it takes to travel to and enjoy this magical place…so for now, I will play pretend in my kitchen. 

Moroccan Root Vegetable Stew
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 yellow onion, diced
  3. 2 garlic cloves, minced
  4. 2 carrots, peeled, cut into 1 inch pieces
  5. 1 turnip, peeled, cut into 1 inch pieces
  6. 2 cups butternut squash, peeled, cut into 1 inch pieces
  7. 1 medium sweet potato, peeled, cut into 1 inch pieces
  8. 1 teaspoon paprika
  9. 1 teaspoon ground cumin
  10. 1/4 teaspoon cayenne
  11. 1/2 teaspoon ground coriander
  12. 1/2 teaspoon cinnamon
  13. 4 cups vegetable stock plus 2 cups water
  14. 1 15 oz can, crushed tomatoes
  15. 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
  16. 2 tablespoons chopped fresh Italian parsley
  17. 2 tablespoons chopped fresh mint
  18. salt and pepper
  19. Lemon juice to taste
  20. plain Greek yogurt for garnish
Instructions
  1. Heat oil in a large pot over medium heat. Add onion and garlic and cook for 5 minutes.
  2. Add remaining ingredients through chickpeas and simmer for 30-45 minutes until vegetables are tender and liquid reduced.
  3. Season with salt, pepper and fresh herbs and lemon to taste.
  4. Divide stew among bowls. Spoon dollop of yogurt on top and serve.
Katie Cavuto http://katiecavuto.com/

 

Katie Cavuto MS RD

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