Vibrant glowing Moroccan vegetable stew, made by braising spring vegetables in a tangy turmeric-infused broth with Moroccan spices. Low-fat, high-fiber, super delicious!
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.
For a more bulked-up version of this glowing Moroccan vegetable stew, stir in cooked chickpeas, cooked white beans or cooked lentils after reducing the boiling mixture to a simmer.
Mix and match with other vegetables such as diced potatoes, rutabaga, celery, etc. Add greens by stirring in chopped kale toward the end of cooking, or stirring in spinach right at the end to wilt it.