Moroccan Vegetable Stew by Athena Calderone
This aromatic Moroccan Vegetable Stew with Harissa Yogurt Sauce + Cruncny Chickpeas, from Athena Calderone of Eyeswoon, will be your surprise new favorite wintertime recipe! The unexpected mix of flavors is a hearty antiode to the February doldrums. Bust-out a heavy pot and your chopping skills, and bring some exciting new tastes to your wintertime kitchen!
“A variety of add-ons – harissa yogurt, spice roasted chickpeas and pomegranates – add further dimension and texture to an already swoon-worthy dish!”
Moroccan Vegetable Stew
3 tablespoons extra virgin olive oil
1 ½ cup chopped onions
2 ½ teaspoons ground cumin
2 ½ teaspoons ground coriander
1 teaspoon turmeric
1 ½ – 2 teaspoon chili powder (depending on your heat level)
1 cinnamon stick
3 cloves garlic, minced
1 14 oz can chopped tomato
1 medium butternut squash, peeled and cut into chunks
1 sweet potato, cut into chunks
2 large carrots, cut into chunks
1 celery stalk chopped
1 parsnip chopped
¾ cup chopped dried apricots
4 cups vegetable or chicken stock, divided
2 tablespoons lemon juice
2 tablespoons chopped preserved lemons (available at specialty markets)
Salt and pepper
¼ cup chopped parsley, plus more for garnish
2 tablespoons chopped fresh mint, plus more for garnish
3 cups couscous
2 cups boiling water
1. Heat the oil in a large pot with lid over medium heat. Add the onions and cook until soft, about 10 minutes.
2. Add the cumin, coriander, tumeric, chili powder, cinnamon stick, garlic, and tomato; cook for a minute or two until fragrant.
3. Add the squash, sweet potato, carrots, celery and dried apricots and toss well to coat. Pour 2½ cups of the stock and the lemon juice and preserved lemon over the vegetables and bring to a gentle simmer.
4. Cook partially covered over a low heat for about 30 minutes until the vegetables are tender. Season with salt and pepper. Add the parsley, and mint and simmer for an additional 10 minutes.
5. Meanwhile, put the couscous in a large baking dish and spread it into a thin layer. Pour over the boiling water and remaining 1½ cups broth and cover with a lid or tin foil. Let stand for 10 to 15 minutes, until all the liquid has been absorbed into the couscous. Fluff gently with a fork.
6. To serve, put the couscous on a large serving platter. Spoon the vegetable stew on top. Garnish with a dollop of harissa yogurt sauce, additional chopped parsley and mint, roasted chickpeas, and pomegranate seeds.
Harissa Yogurt Sauce
1 cup (8 ounces) Greek-style yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce (available at specialty markets)
1 garlic clove, minced
Coarse kosher salt
1. Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. Can be made 2 days ahead. Cover and chill.
1 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
1. Heat the oven to 400°F and arrange a rack in the middle.
2. Pat your chickpeas very dry. You want every drip of water off of your beans. Any remaining moisture will prevent them from getting crunchy.
3. Roast chickpeas undressed in an even layer on a rimmed baking sheet for 15 minutes – This little trick helps them get crunchier.
4. Take the beans out of the oven and drizzle olive oil and sprinkle with the remaining ingredients – toss until evenly coated. Return to the oven for an addition 15-20 minutes until crispy.
Athena Calderone is the Brooklyn-based designer and blogger behind Eye Swoon, where she shares her personal inspirations and explorations into homes and kitchens across the world. Follow her on Twitter, Instagram, Pinterest and Facebook.
Images: Winnie Au