Meatless Meals (I Wish) My Mother Made

Joy of Cooking All About Vegetarian Cooking was another cookbook I received as a Christmas gift; today’s recipe comes from it. We were a little wary of the raisins, but they turned out to be excellent among everything else! I’m not a fan of olives, so we left those out and, as usual, we used dry, cooked beans instead of canned.

(The funky way of including the ingredients list in bold throughout the recipe is how it is presented in the book.)

Moroccan-Style Vegetable Stew

Serve this warm stew over a bed of warm couscous.

Heat in a large Dutch oven:

2 tablespoons butter or olive oil

Add and cook over medium heat for 2 to 3 minutes:

2 medium onions, chopped

Stir in:

1-1/2 cups vegetable stock

Simmer, stirring often, over medium low heat until the onions are very tender, about 20 minutes. Meanwhile, mix in a large bowl:

1 teaspoon ground cumin

3/4 teaspoon chili powder

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated or ground nutmeg

pinch of ground cloves

Stir in:

1 small butternut squash (1-1/2 pounds), peeled, halved, seeded, and cut into 1/2-inch cubes

1 large Idaho potato (10 ounces), peeled, halved, and cut into 1/4-inch pieces

Add the squash mixture to the onions along with:

3 medium carrots, peeled and cut into 1/4-inch slices

1/4 cup raisins

5 cloves garlic, minced

Bring to a simmer, then reduce the heat to medium-low. Cover first with a sheet of aluminum foil placed directly on the surface of the vegetables, then with the lid. Simmer gently until the vegetables are completely tender, about 25 minutes.

Stir in:

1 or 2 medium zucchini, halved lengthwise, cut into 1/2-inch slices

1 15-ounce can chickpeas, rinsed and drained

1/3 cup halved pitted Kalamata or Nicoise olives

1 teaspoon salt

1/4 teaspoon ground black pepper

Simmer, covered, until the zucchini is tender, about 10 minutes. Stir in:

1/4 cup chopped fresh parsley or cilantro

3 tablespoons fresh lemon juice

several drops of hot red pepper sauce

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2 responses to this post.

  1. Posted by Trisha on 15 January 2011 at 08:17

    I made a slightly different version of this for Thanksgiving and LOVED every bite! So much so I made it again for a Christmas Eve potluck. It was a welcome addition to all the other offerings as there were several other vegetarians in attendance. I agree with your statement about the raisins. Although, my recipe called for either prunes or golden raisins; I opted for the golden raisins. Honestly, i never knew when I actually ate a raisin and I think that’s because they took on the taste/flavor of all the seasonings. SO GOOD!!!

  2. Posted by Elizabeth on 21 March 2012 at 15:23

    I love this recipe and can’t wait to make it again! I shared it with some of my co-workers and they say they receive the same results as me; it’s a real crowd pleaser! The only difficulty I had when collecting ingredients was my lack of cardamom. Later I found out they carried it at the natural food store in my town. (oopsies!) This time I believe I’ll try to make it all in one crockpot instead of making a big ole Elizabeth-esque mess. Thanks for posting this! I would have had to go back to the library to find it again!

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