Something weird is happening.

I have come to enjoy a few vegetables, all in their charred-til-you-get-cancer and roasted-til-the-sugar-comes-out state after oven or pan roasting, and with lots of salt. Mr. How Sweet says anything tastes like a french fry when drenched in salt. He isn’t necessarily wrong.
So, these… things that I’ve been eating are weird ones. Brussels sprouts, green beans, kale – I mean I don’t know anyone who likes those vegetables. At least, not anyone in my real life. (As opposed to my fake life?) I don’t know who I am. I don’t know what’s happening. I’m scurrrred.

I wanted to freak myself out even more, so I made this vegetable stew. No biggie. I’ve been able to eat veggies in stew for a few years. But this was moroccan vegetable stew. I mean, cinnamon in soup? I wasn’t sure if I could hang. Lots of weird spices + many vegetables = me shakin’ in my booties.
Plus, it also called for ground coriander, and I only had these ugly, little unground balls. That just meant I got to go to work with my mortar and pestle.

Moroccan Vegetable Stew I

I ground these up using lots of elbow grease. Holy fragrant! It was like coriander city in the kitchen.

I wasn’t sure how I felt about the scent, so that just added to my fear of this dish. The only saving grace was that it was going to be stocked full with potatoes, butternut squash and chickpeas. I like those things. Sort of. Not as much as bacon. Duh.
Once this little baby knew it was going into the pot, it started to sweat.

Moroccan Vegetable Stew I

Might I just say that this was an excellent addition to the stew? The squash literally melted in my mouth.
Now get ready for it…

I can’t even describe how delicious this was. I pan-toasted a tortilla and had it on the side, dipping it into the stew and scooping up the mix. The slew of flavors that hit my tongue just kept getting better and better – a little spicy, a little autumnal – it just never stopped.

Right before eating, I added a few drops of lite coconut milk and that may have been my favorite part. Don’t fear the semi-long ingredient list. It really is very simple!

Moroccan Vegetable Stew I
Moroccan Vegetable Stew

adapted from Taste of Home

1 medium onion, chopped

1 tablespoon olive oil

1 small butternut squash, chopped (about 1 1/2 cups worth)

1 medium potatoes, peeled and chopped

3/4 cup chopped carrots

1/2 cup chopped celery

3 plum tomatoes, chopped

1 can garbanzo beans

2 teaspoons cinnamon

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

pinch of cayenne pepper

1 1/2 cups vegetable broth

2 cups water

salt and pepper to taste

2 tablespoons coconut milk

In a large saucepan, heat olive oil on medium heat and add onions, sauteing until soft. Add spices and cook for another minute.

Stir in squash, potatoes, carrots, celery, tomatoes, broth and water. Bring to a boil then reduce heat and let simmer for 20-25 minutes. Add garbanzo beans and bring to a boil. Reduce to a simmer and cook for 10-15 minutes. Add salt and pepper based on taste preferences.

I stirred in about 2 tablespoons on coconut milk in my own separate bowl.
Moroccan Vegetable Stew I
Last night I ate some of these leftovers with more roasty, toasty brussels sprouts. That has to be like, 23 servings of vegetables right? I think I’m good for the month.