I still can’t get enough of vegetables at the moment and am feeling no need to hide them inside other things. This glowing Moroccan vegetable stew is gently spiced with ginger, turmeric, coriander, and cinnamon, and is a gorgeous way to highlight a spring vegetable medley.
I researched which spices are common in Moroccan cuisine and used a combination of them as the base for this dish. It’s not an authentic recipe by any means, so the Moroccan part is in the inspiration. Buying or borrowing a tagine and experimenting with some more authentic Moroccan cuisine is definitely on the wish list!
Also, please don’t skip the golden raisins in this dish! Their natural sweetness is complementary to the spices and tangy tomato so I think they are needed for balance. Otherwise, alternatives might include chopped dates or dried apricots. I used golden raisins because I had them in my pantry after making Sicilian cauliflower pizza.
I served this glowing Moroccan vegetable stew with some toasted almond and chickpea balls. They were a little crumbly so I’m opting out from sharing that recipe today. I frequently experiment with various veggie balls, such as exhibit A and exhibit B. But overall, my experiments rarely survive to the publication stage 🙂
Glowing Moroccan Vegetable Stew
- 2 tsp olive oil or refined coconut oil
- 1 onion diced
- 2 cloves garlic minced
- 1/2 inch peeled fresh ginger minced or grated
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cayenne pepper
- 1 bell pepper chopped
- 14 oz. canned diced tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
- 3 cups sweet potato diced (about 1 large)
- 2 cups turnip peeled and diced (about 1 large)
- 2 cups cauliflower finely chopped (about 1/2 head)
- 1 cup carrot peeled and diced (about 2 carrots)
- 1/2 cup golden raisins
- 5 cups low-sodium vegetable broth
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- chopped cilantro for serving
- chopped toasted almonds for serving
- In a large soup pot, sauce pan or Dutch oven, heat the oil over medium heat. Add the onion and a pinch of salt, and stir. Cook the onion with occasional stirring until translucent and lightly browned, about 5 minutes.
- Add the garlic and ginger and stir. After 30 seconds, add the cumin, turmeric, coriander, cinnamon, nutmeg, and cayenne pepper, and stir. Cook for another 30-60 seconds or until the spices are fragrant. Finally, add the bell pepper and cook for another 1-2 minutes to soften it slightly.
- Stir in the tomatoes, sweet potato, turnip, cauliflower, carrot, golden raisins, and water or broth. Bring the mixture to a boil and then reduce it to a simmer. Cook covered for about 30 minutes, stirring occasionally. Remove the cover and cook uncovered, stirring occasionally, for about 15 more minutes or until all of the vegetables are cooked through. (The turnips tend to be the limiting factor in this).
- Stir in the lemon juice and season to taste with salt and pepper. Serve hot, topped with cilantro and almonds if desired. Pair with rice, legumes, or other accompaniments of choice, or serve alone as a light and refreshing meal.
Loving these Moroccan flavors? Try my One Pot Moroccan Quinoa with Red Lentils!