Something unexpected happened: I’ve started to enjoy certain vegetables—when they’re roasted or pan-charred until their sugars caramelize and they’re generously salted. As my partner says, “Anything tastes like a french fry if you salt it enough,” and he’s not entirely wrong.
These are strange converts for me: Brussels sprouts, green beans and kale. I don’t know anyone in my everyday life who likes them—so this felt odd and a little disorienting. To push myself further, I made a Moroccan-style vegetable stew. Cinnamon in a savory pot? That sounded risky. A blend of unfamiliar spices and a medley of vegetables had me nervous, especially because the recipe called for ground coriander and I only had whole coriander seeds—so out came the mortar and pestle.
I crushed those seeds with a bit of elbow grease and the kitchen filled with their warm, citrusy aroma. The scent was unusual to me, which intensified my trepidation, but the stew also promised familiar comforts: potatoes, butternut squash and chickpeas. Those ingredients reassured me, even if nothing beats bacon.
The butternut squash in particular was an outstanding addition—the pieces softened until they practically melted on the tongue, contributing a silky sweetness that balanced the spices.
I can’t fully describe how good this turned out. I pan-toasted a tortilla to use as a scoop, dipping and gathering the stew with each bite. The flavors unfolded in waves: a touch of heat, warm autumnal spice, and a comforting depth that only improved as I ate. Right before serving, I stirred in a few drops of light coconut milk, which may have been the best finishing touch.
This recipe may look like it has a long ingredient list, but it’s straightforward and easy to make.
Moroccan Vegetable Stew
Adapted from Taste of Home
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 ground 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 and translucent. Stir in the spices—cinnamon, cumin, smoked paprika, ground coriander and cayenne—and cook for another minute to release their aroma.
Add the butternut squash, potato, carrots, celery, and chopped tomatoes to the pan. Pour in the vegetable broth and water, bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, until the vegetables are tender.
Stir in the drained garbanzo beans and bring the stew back to a simmer. Cook for another 10–15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
Just before serving, stir in a splash of light coconut milk if desired for added creaminess and a hint of tropical sweetness.
I mixed about 2 tablespoons of coconut milk into my individual bowl before eating.
I enjoyed leftovers the next night alongside roasted Brussels sprouts—definitely a vegetable-forward meal. One bowl felt like a small victory in eating more vegetables, and I’ll happily make this again.