Something strange is happening.
I’ve started to enjoy vegetables—when they’re roasted until caramelized or charred and seasoned generously with salt. As my friend says, anything tastes like a french fry when drenched in salt. He isn’t entirely wrong.
These are unusual vegetables for me: Brussels sprouts, green beans, kale. I don’t know anyone in my everyday life who likes those—so this feels oddly out of character. I’m not sure who I am anymore. I’m kind of scared.
I decided to push myself further and made a vegetable stew. I’ve been able to eat stewed vegetables for years, but this time it was a Moroccan vegetable stew. Cinnamon in a soup? It sounded strange. Lots of unfamiliar spices combined with many vegetables made me nervous.
It also called for ground coriander, and the only coriander I had were whole seeds, which meant getting out the mortar and pestle.
I ground the seeds with plenty of elbow grease. The aroma filled the kitchen—pure coriander city.
The scent was unfamiliar enough to make me hesitate, but the stew was packed with potatoes, butternut squash and chickpeas, which I like. Not as much as bacon, but close. Once everything went into the pot, it started to simmer and release steam and scent.
The butternut squash in particular was an outstanding addition—the pieces practically melted in my mouth.
I can’t fully describe how delicious the finished stew was. I pan-toasted a tortilla and used it to scoop and dip. The flavors developed with every bite—warming, slightly spicy, a little autumnal—and they kept improving.
Right before serving, I stirred in a few drops of light coconut milk, which was a favorite touch. Despite the relatively long ingredient list, the dish is straightforward to prepare and forgiving.
Moroccan Vegetable Stew
Adapted from a Taste of Home recipe.
Ingredients:
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 small butternut squash, chopped (about 1 1/2 cups)
- 1 medium potato, peeled and chopped
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 3 plum tomatoes, chopped
- 1 can garbanzo beans (chickpeas), drained
- 2 teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander (or freshly ground coriander seeds)
- Pinch of cayenne pepper
- 1 1/2 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- 2 tablespoons light coconut milk (optional, for finishing)
Instructions:
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5–7 minutes.
- Add the spices (cinnamon, cumin, smoked paprika, ground coriander and a pinch of cayenne) and cook for another minute to release their aromas.
- Stir in the butternut squash, potato, carrots, celery and chopped tomatoes. Add the vegetable broth and water. Bring to a boil, then reduce the heat and let the stew simmer for 20–25 minutes, until the vegetables are tender.
- Add the drained garbanzo beans and bring the stew back to a simmer. Cook another 10–15 minutes so the flavors meld. Season with salt and pepper to taste.
- Before serving, stir in the light coconut milk if desired for a hint of creaminess. Serve hot with toasted bread, a tortilla, or rice.
I stirred about two tablespoons of coconut milk into my individual bowl for extra richness.
Leftovers were excellent with roasted Brussels sprouts on the side—surely a near-record number of vegetable servings in one meal. I think I’m set for the month.