Moroccan Vegetable Stew.
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.
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.
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!
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.
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.
82 Comments on “Moroccan Vegetable Stew.”
I’m with you – this would count as all of my vegetable servings for at least a week!
I will be making this!! I love veggie stews, and am always wanting to try something new. I’m so proud of you for eating your veggies!
this looks like the perfect meal for cold weather
This looks delicious, especially with the cooler weather coming.
I love kale and brussel sprouts, they are actually my two favorites :D I love kale and other greens so much, my post today is dedicated to freezing them for winter.
I saw it – that is a great tip!
SO beautiful! Brussels are actually one of my favorite vegetables. Garbanzos are a great add in too.
Mmmmm, I LOVE stews with Moroccan flavors like this. Perfect for fall!
Vegetables again? Are you feeling ok? ;-) LOL!
Seriously, this stew looks amazing! I love all the spices- it must be incredibly flavorful!
Totally making this (sans the potatoes). Thanks x’s 2!
This is glorious girl! It looks so delicious. And this is coming from another chick who isn’t into veggies either.
Look at you… gettin’ all fancy with the veggies ;)
Brussels Sprouts are my favorite veggie :) I will be making this very soon :)
It looks beautiful! I am the one in the boat that is weird about cinnamon in my veggies. This looks so good…I may have to get over my cinnamon veggie weirdness!
This looks awesome. Good idea t dip a tortilla in the stew. Was this spicy at all?
A little – I just added a pinch of cayenne but the original recipe called for 1/2 teaspoon I think.
oh yeah, you’re totally good for the month on veggies :) nothing like waiting til the last 3 days to get ’em all in!
I would never think cinnamon would go with soup either. But a flavor blend that is a bit spicy and autumnal sounds pretty dang good. :D
Yay! Welcome to the dark side! I adore all veggies, but my favorite way to eat them is definitely roasted and charred, so I’m with you there. This stew looks delicious…spicy and fragrant…yum!
Cinnamon in soup is the BEST. I made lentil soup with cinnamon, cumin, cloves, etc and it’s so warm and inviting. Congrats on getting out of your comfort zone!
Can I just say how much I love that you OWN a mortar and pestle? Going on my Christmas list after that
Looks awesome :) I can always count on you for recipe ideas!
I love Moroccan flavors and saw this recipe in the magazine and had bookmarked it. I looks so good!
I’m so happy to see you finding veggies you like. This sounds delish, but I could eat veggies all day, every day. I’m marking this as a must make once the first sign of winter approaches!
I’ve made moroccan chickpea stew before, and I was nervous too! But it was absolutely delicious – one of my favorite winter meals, and even my husband will eat it. You should try it with some raita (plain yogurt, cucumber, spices…I think the recipe is on my blog) – so good
Never made a soup that had coconut milk in it. That sounds yummy!
Seriously – this seems like the perfect roasty, toasty comfort food for a cold evening. Love the squash addition!
This looks awesome and vegetarian friendly! Score!
we eat an absurd amount of green beans here. mostly because costco sells frozen green beans so delicious you’d think they were fresh.
and i am so sure that this must smell DIVINE while cooking away? Hmmm?
Yes! It made my whole house smell incredible.
delish!!! i love moroccan spices. this looks amazing.
Mmmmm…lots of veggies and lots of spices!! What a great dish for a cool fall day. Thanks for sharing. :-)
Yummmmm! I would like to try this combo…I have a bangin Moroccan stew recipe with chicken thighs that is very similar. These jacked up spice dishes make the most amazing leftovers. Butternut squash is my new favorite fall veggie…I can’t believe I used to despise it. Kinda like brussels… ;)
This is a perfect winter dish! I will definitely be making this!
Mmm, looks amazing! Also, I have never had a desire to try brussels sprouts before I saw your photos. What are you doing to me?! ;-)
Hey. Maybe your body is trying to tell you something? “FEED ME VEGGIES.” Oh no, what’s happening, Jessica?!
I have always wanted a mortar and pestle!
I like that you are venturing out of sweets…nice dish…looks lovely!
I love what you’re developing in to! Such a nice balance of sweet and savory!
So I was going to make a butternut squash soup this week but I think I might have to change those plans to make this stew…it looks too good to pass up!!
You’re too funny, but I’m happy to hear that you’re becoming friends with the veggies. They’re really not so bad.
Like I tweeted before, I think you might be coming over to the dark side! haha
I love these types of stews, and you don’t have to be in scary Morocco to enjoy it!
ooh, fabulous stew! i love kale, but i think butternut squash and chickpeas win :)
Okay, that picture must be the best-looking vegetable stew I’ve seen. I am starving now and really want to make this!
This looks beautiful! I still have brussels sprouts fear, but maybe eating them with a yummy stew would help. We’ll see…baby steps…
I love your M & P! I have one but have no use for it so i just look at it and admire it from afar :)
The stew/soup…this is such a departure from your normal fare; i love it! I want to make things like this but Scott isnt adventurous w/ beans. And I surely dont need 15 servings of stew to eat alone lol.
Oh wow! That looks delicious. It’s been pouring rain here all day (and all week so far) and I’d LOVE to have a nice warm stew to eat. I’m glad you and the veggies are becoming friends! :)
hahahaha i freakin love you and your posts, they are always so refreshing! this looks so good and I love the addition of tortilla on the side for dippage :)
I tore this out for Ben! Great minds think alike!
Of course, I’d add meat to mine. Lots of meat.
You’re going to turn into a vegetable… ;)
Mr. How Sweet thinks this looks good but it’s missing something – meat. I think you should have tossed some beef tips or shredded some chicken. Then we could share in this delicious meal together.
That looks so great! Especially with the cooler weather coming on. I love the idea of grinding your own coriander. How cool! Thanks for the recipe!
WHOA. This looks delicious!! WHO are you and WHERE is Jessica???? Your photos are really improving. They look great! :)
Yum yum yum!
And while you don’t know me in real OR fake life- I just have to say that roasted brussel sprouts are my all time favorite veg :)