I know, we are at the tail end of stew season… but hear me out!
I’ve been craving all sorts of Moroccan/Mediterranean flavors lately. And, if it has not been a surprise based on the recipes from my blog, I freaking LOVE Mediterranean flavors. There is just something so fresh when you dust your bowls with half a bunch of parsley.
Please tell me it’s not just me.
I also know this recipe isn’t EXACTLY seasonal. Basically I am full on ready for summer, and I know it’s only mid April, but in my defense, I feel like most everyone (in the US at least) is slowly beginning to experience warmer days. Most people would take this as an opportunity to pull out the ice cream desserts and the grill.
But not us! We’re holding on tight to our cozy bowls of goodness.
Either way, this is the perfect recipe for Monday. It also feels very April appropriate – healthy, colorful, and delicious! All very important things.
But let’s get on this stew. I am so obsessed with all of the flavors over here in this bowl of LOVE.
We start with onions and oil (how all good things start, am I right?) and then add an ish ton of Moroccan spices. I love cinnamon and coriander in savory dishes together. It’s guaranteed to warm you from the inside out.
Now, we’re onto the body of the stew. Fire roasted tomatoes, carrots, butternut squash, chickpeas, and raisins (please don’t hate me… you can use dates too!) all marry together into a fantastical bowl of deliciousness. I promise you I am NOT exaggerating.
All I can guarantee is that this soup is so dang good that you’ll probably want to double it to freeze for a chilly day. I love serving it with quinoa and TONS of parsley, but I could also have a naan dippage moment with this baby. It’s freaking unreal.
5 based on 1 review(s)
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- pinch chili flake or 1 teaspoon harissa
- 2 cloves of garlic, minced
- 1/4 cup raisins or 4 dates, pitted and chopped
- 2 medium carrots, chopped (1/2 inch pieces)
- 1 cup chopped butternut squash
- 1 28-ounce can crushed tomatoes (preferably fire-roasted)
- 3 cups vegetable stock (or more, depending)
- 1 pepper, stemmed and chopped (1/2 inch pieces)
- 2 cups or one can cooked chickpeas
- salt + pepper, to taste
- couple handfuls of chopped kale
- parsley and cooked quinoa, for serving
Heat coconut oil in a large pot over medium heat. Add the onions and lower heat until soft and translucent, approximately 5-7 minutes. Add cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir this mix until the onions are really, really soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the raisins or chopped dates, carrots and sweet potatoes. Season with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the tomatoes and stir. Add the vegetable stock. Bring the soup to a boil and simmer until the butternut squash is just tender, about 10-12 minutes.
Add chopped pepper and chickpeas and season with salt and pepper. Simmer until peppers are tender and the butternut squash is quite soft, about 5 minutes. Add kale and cook for 1 minute, or until just-wilted. Portion stew into bowls and serve it hot with cooked quinoa and chopped parsley. EAT.