Moroccan 30-Minute Meal: Winter Vegetable Stew

"Couscous - The food's so nice, they named it twice." - Pineapple Express

 

I made a Moroccan Winter Vegetable Stew.  It's a vegetable medley seasoned with generous participation from your spice rack.  So everytime I make this, I change it up a bit.  But I think I've finally found what I'm happy with. 


I use the following spice blend:

• 1 tsp paprika
• 1 tsp tumeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp allspice
• 1/2 tsp cayenne
• 1/2 tsp black pepper
• 1 tsp salt

Recipe

Ingredients:

2 T grapeseed oil
Garlic Cloves (3 crushed)
Onions (1, diced in 1" cubes)
Carrots (3, diced in 1" cubes/slices)
Frozen Green Beans (1 cup)
Small Yukon gold potato (1, diced in 1" cubes)
Large Sweet Potato (1, diced in 1" cubes)
Chickpeas (1 cup)
3 T moroccan spice blend

2 cups vegetable broth

 

Directions:

 

Heat oil in a large pot and sautee garlic and onions for 4 minutes. 

Add carrots and Yukon gold potatoes and cook for 2 minutes. 

Add sweet potatoes, chickpeas, vegetable broth, and spice blend. 

Cook covered for 4 minutes.  Add more broth or water if necessary.

Add the green beans and cook for 2 minutes. 

Green beans should keep their bright green color. 

Serve with Near East pine nut couscous and a light salad topped with orange slices.