Moroccan Vegetable Stew with Harissa Paste
A warm hearty stew for the first chilly nights of the fall. This stew is loaded with fall vegetables then finished with Harissa paste, a spicy Moroccan staple made from chiles crushed with garlic and salt. You can make your own harissa or grab a jar in our farmstand!
- 2 Tbsp olive oil
- 1 1/2 cups onion chopped
- 1 Tbsp garlic minced
- 1 tsp turmeric
- 1 cup roma tomatoes peeled and diced
- 5 cups vegetable or chicken stock
- 2 cups turnips of celeriac (or combination of both) peeled and cubed/chopped
- 1 1/2 cups carrots peeled and sliced
- 1 1/2 cups butternut squash peeled and cubed
- 2 cups cabbage chopped
- 1 cup garbanzo beans cooked (if canned, then rinse and drain)
- 1 cinnamon stick
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp harissa paste
Heat oil in a large saucepan. Add onions and cook over medium heat till translucent.
Add garlic, turmeric and tomato and cook for 2-3 minutes.
Add half of the stock and bring to a boil. Simmer 5 minutes, then add turnips and carrots. Bring back to a simmer and cook for 15 minutes. Add squash and cabbage and cook for another 15 minutes. Add garbanzo beans, harissa paste, cinnamon stick, salt and pepper and remaining stock. Bring back to simmer and cook 15 minutes more.
Serve in individual bowls garnished with chopped parsley.