On a chilly evening, as the sun dipped below the horizon, casting a golden glow across the kitchen, I decided to embrace the warmth of spices and the comfort of a stew. Inspired by the colors and flavors of Morocco, I gathered an array of fresh vegetables, aromatic spices, and a hint of sweetness to create a dish that would envelop us in its rich, hearty embrace. The air filled with the intoxicating scent of cumin and cinnamon as the stew simmered, making it impossible to resist diving in. This stew not only nourished our bodies but also warmed our souls, creating a cozy moment to cherish.
Ingredients
1 large onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 medium zucchini, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 large sweet potato, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
½ teaspoon ground turmeric
½ teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Fresh cilantro, for garnish
Juice of 1 lemon
Instructions
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, releasing its sweet aroma. Toss in the minced garlic and continue to stir for another minute, allowing the garlic to become fragrant without burning.
Now, it’s time to introduce the carrots, zucchini, red and yellow bell peppers, and sweet potato. Stir everything together, letting the vibrant colors mingle in the pot. Cook for about five minutes, just until the vegetables begin to soften.
Sprinkle the ground cumin, cinnamon, smoked paprika, turmeric, and cayenne pepper over the mixture, stirring well to coat the vegetables in the spices. This is where the magic happens—the spices will bloom and release their warmth into the stew.
Pour in the can of diced tomatoes along with their juices and add the drained chickpeas. Then, pour in the vegetable broth, bringing everything to a gentle simmer. Season with salt and pepper to taste.
Cover the pot and let the stew simmer for about 30-40 minutes, allowing the flavors to meld and the vegetables to become tender. Stir occasionally, and enjoy the aromatic journey as the stew transforms into a hearty delight.
Once the vegetables are perfectly cooked, squeeze in the juice of one fresh lemon, giving the stew a bright, zesty finish. Taste and adjust the seasoning if necessary.
Ladle the warm stew into bowls, garnishing each serving with fresh cilantro. Serve with crusty bread or fluffy couscous for a truly satisfying meal. Gather around the table, share stories, and savor every comforting bite of this Moroccan-inspired stew.