Good Morning America Recipes

Moroccan Vegetable Stew With Harissa

Sara Moulton's Vegetable Stew With a Punch

GMA Recipes Dinner
|
Servings:8
Difficulty: Easy
Cook Time: min

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.

Ingredients

  • Harissa
  • 1 jar roasted red peppers in water (12-ounces), well drained, or two roasted peppers
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves (about 2 teaspoons), minced
  • 1 teaspoon cumin seed
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly milled black pepper
  • Moroccan Vegetable Stew
  • 2 tablespoons extra virgin oil
  • 1 medium onion, chopped
  • 4 garlic cloves (about 4 teaspoons), minced
  • 2 teaspoons fresh ginger, finely grated, use a Microplane
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1/2 teaspoon of allspice
  • 6 medium parsnips (about 13/4 pounds), peeled and cut into 1/2-inch-thick chunks
  • 2 large sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch chunks
  • 1 can chopped tomatoes (15 1/2 ounces)
  • 1 can vegetable broth (14 ounces)
  • 1 recipe harissa
  • 1 can chickpeas (15 ounces), rinsed and drained
  • 2 small zucchinis (12 ounces to 14 ounces), cut into 1/2-inch-thick chunks
  • 1 package rinsed baby spinach (5 ounces)
  • 1/2 cup golden raisins
  • Kosher salt and freshly milled black pepper
  • Fresh cilantro (or mint) rinsed, dried and chopped
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: red peppers, cumin, coriander, caraway, spinach

    Course: Dinner, Lunch, Main Course, Vegetable

    More Info: Vegetarian


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