There is something seriously comforting about stew on a rainy day, but for the longest tme, the only stew in my repitore was the standard beef and potatoes. In an effort to branch out, decrease our meat intake and increase the diversity of the vegetables we consume, I plucked a Moroccan vegetable stew from one of our cookbooks and tinkered with it a bit. The result is this Rockin' Moroccan Stew, chock-full of root vegetables, plumped up with chickpeas for protien and sprinkled with spices because, a little spice makes everything better. The recipe is super simple and from start to finish takes less than an hour to prepare. I serve it as a main course, but it would also make a great side and a tasty way to get more veggies onto the plate. You can mix and match your root veggies, use raisins or dried plums if you don't like figs, and up the heat by doubling the amount of crushed red peppers. (Recipe Follows)
Rockin' Moroccan Veggie Stew
2 Tbsp. olive oil 1½ c. vegetable broth 1 med. onion (diced) 2 med. carrots (peeled and cut into ½ in. slices) 2 med. parsnips (peeled and cut into ½ in. slices) 1 med. butternut squash (peeled and cut into 1-in. Cubes) 1 can garbanzo beans (drained and rinsed) 1 can diced tomatoes (with liquid) ½ c. dried figs (chopped) 1 tsp. sea salt ½ tsp turmeric ¼ tsp. ground cinnamon ¼ tsp. crushed red peppers Directions: Heat oil in 12-in. skillet. Add onion, carrot, parsnips and butternut squash to pan. Cook on medium for ten minutes, stirring to ensure even cooking. Add garbanzo beans, tomatoes, figs and broth. Stir in spices, salt and pepper. Heat to boiling then reduce to low and cover. Let simmer for 30 minutes. Serve with rice.