Sara Moulton's Moroccan Vegetable Stew

In Time for Your Vegetarian Holiday Feast

From the kitchen of Sara Moulton

Ingredients

2 tablespoons extra virgin olive oil

1 medium onion, chopped (about 1 cup)

4 garlic cloves, minced (4 teaspoons)

2 teaspoons grated fresh ginger (use a microplane)

1 cinnamon stick

1 teaspoon ground cumin

1/2 teaspoon allspice

6 medium parsnips (about 1 3/4 pounds), peeled and sliced 1/2 inch thick

2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 inch

chunks

1 15 1/2-ounce can chopped tomatoes

1 14 1/2-ounce can vegetable broth

Harissa (recipe below)

1 15-ounce can chickpeas, rinsed and drained

2 small zucchini (12 to 14 ounces), cut into 1/2-inch chunks

1 5-ounce package washed baby spinach, coarse stems removed

1/2 cup golden raisins

Kosher salt and freshly milled black pepper

Rinsed and dried chopped fresh cilantro or mint

Harissa

1 12-ounce jar roasted red peppers in water, drained or 2 medium red bell peppers, roasted, peeled and seeded

1 tablespoon extra virgin olive oil

2 garlic cloves, minced (2 teaspoons)

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

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 5 minutes. Add the garlic and cook for 1 minute longer. Add the ginger, cinnamon stick, cumin, and allspice and cook 2 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. Add the chickpeas and zucchini to the stew; simmer 5 minutes longer. Add the spinach and raisins and simmer just until spinach is wilted. Add salt and pepper to taste. Remove the cinnamon stick.

Ladle the stew into bowls and top each portion with some of the Harissa and cilantro.

Harissa

Combine the peppers, oil, garlic, cumin, coriander, caraway, red pepper flakes and 1/2 teaspoon salt in a blender or food processor and puree until smooth. Add additional salt and some black pepper, if desired.

Makes 1 cup

* Courtesy of Sara's Secrets for Weeknight Meals