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.
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled, cut into 1 inch pieces
- 1 turnip, peeled, cut into 1 inch pieces
- 2 cups butternut squash, peeled, cut into 1 inch pieces
- 1 medium sweet potato, peeled, cut into 1 inch pieces
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 4 cups vegetable stock plus 2 cups water
- 1 15 oz can, crushed tomatoes
- 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh mint
- salt and pepper
- Lemon juice to taste
- plain Greek yogurt for garnish
- Heat oil in a large pot over medium heat. Add onion and garlic and cook for 5 minutes.
- Add remaining ingredients through chickpeas and simmer for 30-45 minutes until vegetables are tender and liquid reduced.
- Season with salt, pepper and fresh herbs and lemon to taste.
- Divide stew among bowls. Spoon dollop of yogurt on top and serve.
Katie Cavuto MS RD
Tagged with: butternut squash cumin Dairy Free Dinner Family Favorites Gluten Free moroccan root vegetables Soups and Stews sweet potatoes turnips Vegan vegetables Vegetarian Veggies and Salads yogurt