Moroccan Vegetable Stew With Harissa
Sara Moulton's Vegetable Stew With a Punch
A major emphasis in the new food pyramid is vegetables, and Sara Moulton's Moroccan Vegetable Stew from "Sara's Secrets for Weeknight Meals" is packed with nutrient-rich veggies, with an added punch of harissa -- a Tunisian chili paste.
"This is the kind of meal that would sneak up on a carnivore who would be surprised there's no meat in it," Moulton said.
Heat the oil in a Dutch oven or large saucepan over high heat until hot.
Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about five minutes. Add the garlic and cook a minute longer.
Add the ginger, cinnamon stick, cumin and allspice and cook two minutes.
Add the parsnips, sweet potatoes, tomatoes and broth; bring to a boil over high heat. Reduce the heat to low and simmer 10 minutes.
Meanwhile, prepare the harissa -- Combine the peppers, oil, garlic, cumin, coriander, caraway and pepper flakes in a blender or food processor fitted with a chopping blade; puree until smooth. Add salt and black pepper to taste.
Cover and refrigerate until ready to serve.
Next, add chickpeas and zucchini to the stew; simmer five minutes longer.
Add spinach and raisins and simmer just until the spinach has wilted.
Add salt and pepper to taste. Remove the cinnamon stick.
Ladle the stew into bowls and top each portion with some harissa and cilantro.
More Info: Vegetarian