This stew speaks to me in so many ways. It’s a one pot meal which means simple to cook and easy to clean up. The hearty root vegetables are comforting, filling, and nutritionally dense. Earthy, savory spices like cumin and cinnamon provide warmth and soul. As if that were not enough to sell you, the genesis of this stew is rooted in my infatuation with Morocco and until I get there I will have to play pretend in my kitchen.
2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled, cut into 1 inch pieces
1 turnip, peeled, cut into 1 inch pieces
2 cups butternut squash, peeled, cut into 1 inch pieces
1 medium sweet potato, peeled, cut into 1 inch pieces
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
4 cups vegetable stock plus 2 cups water
1 15-ounce can, crushed tomatoes
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
Salt and pepper
Lemon juice to taste
Plain Greek yogurt for garnish
Heat oil in a large pot over medium heat. Add onion and garlic and cook for 5 minutes. Add remaining ingredients through chickpeas and simmer for 30-45 minutes until vegetables are tender and liquid reduced. Season with salt, pepper, fresh herbs, and lemon to taste.
Divide stew among bowls. Spoon dollop of yogurt on top and serve.
By: Katie Cavuto, MS, RD
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