Displaying moroccan stew recipe


Rather than using a heavy roux, this vegan stew is thickened with sweet potato, which breaks down into the sauce. The chiles provide a mild heat next to the sweet vegetables, but the lemony charmoula brings the flavors up a notch. Serve with couscous studded with toasted slivered almonds.

1 1/2 teaspoons cumin seed

1 1/2 teaspoons coriander seed

1 teaspoon sweet paprika

1 small dried red chile, or 1/2 teaspoon hot red pepper flakes

4 whole cloves

1 cinnamon stick

1 bay leaf

2 tablespoons vegetable oil

2 onions, cut into large dice

2 medium-size red-skinned sweet potatoes, peeled and cut into small dice

2 garlic cloves, minced

4 cups water

3 parsnips, peeled and cut into large chunks

2 carrots, peeled and cut into large dice

1 small celery root, peeled and cut into large dice (see Note)

2 tablespoons tomato paste

1 teaspoon salt

Freshly ground black pepper, to taste

1 tablespoon fresh lemon juice

Charmoula (see recipe)

Combine the spices and bay leaf in a heavy pan over medium-low heat; toast for 10 minutes, stirring from time to time. The spices should get aromatic and toasty -- be careful they don't scorch. Let cool, then grind to a fine powder. (Use a spice grinder or a coffee grinder reserved for spices.) Set aside 1 1/2 teaspoons of the spice mixture for the charmoula (see recipe).

Heat the oil in a Dutch oven, then add the onions and sweet potatoes. Sweat for 10 minutes, until the onions are tender. Stir in the garlic and spice mixture. Cook for 5 minutes. Deglaze the pan with the water, then add the parsnips, carrots, celery root, tomato paste, salt, pepper and lemon juice. Bring to a simmer, cover and cook for about 20 minutes, until the sweet potatoes have broken down and all the vegetables are tender.

Ladle into bowls. Drizzle the charmoula on top.

Serves 5.

Note: Peel celery root by cutting it square across the bottom and top, then use a paring knife to trim off the brown edges.

PER SERVING (without charmoula): 260 calories, 5 g protein, 49 g carbohydrate, 6 g fat (1 g saturated), 0 cholesterol, 538 mg sodium, 9 g fiber.

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