Early Autumn Moroccan Stew
There are few things more satisfying on a small farm than tasting an entire year’s worth of hard work in one simple meal. Throughout the spring and summer we work from sunup to sundown caring for thousands of plants (some of which we won’t reap the benefits from for almost half a year!) and through the chaos and stress of the days we sometimes forget what we’re actually working towards. Thankfully, after just one bite of this stew we were quickly reminded of why we do what we do for a living.
Early autumn is that magical time of the year when the summer bounty can be enjoyed with the first of the fall/winter harvest. It’s that in-between season that can slip between the cracks if you don’t pay close attention. This warming stew is a welcome change this time of year and celebrates the flavors of the summer and fall in one simple dish. It’s the kind of meal that is desperately needed by the body and soul this time of year (almost as much as the first bite into a sugar snap pea in the early spring). It’s bursting with farm fresh flavors and totally worthy of cracking open a bottle of champagne for.
We hope you enjoy this simple farm fresh meal as much as we do. Cheers to the autumn bounty and to farmers everywhere for all of your hard work. Grab a spoon and dig in!
Early Autumn Moroccan Stew
Prep Time: 25 minutes Cook Time: 45 minutes Serves: 6-8
- 2 Tablespoons olive oil
- 1 large onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 2 carrots, chopped into 1/2 inch pieces
- 1 large sweet potato, chopped into 1/2 inch pieces
- 1 medium sized eggplant, chopped into 1/2 inch pieces
- 2 zucchini (or summer squash) cut into 1/2 inch pieces
- 2 large tomatoes, chopped (or 1 (15 oz) can of diced tomatoes)
- 3 cups vegetable stock
- 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
- 1/2 cup dried currants
- salt + pepper to taste
- 3 cups cooked grain-quinoa, rice, or couscous
- Full fat yogurt for serving-(can sub plant based for vegan option)
- fresh lemon juice for serving
- Minced parsley for serving
- 1/2 cup toasted almonds for serving
- Prepare whatever grain you're serving your stew with according to specific brand's directions.
- In a stew pot heat the oil over medium high and sauté the onion for 2-3 minutes. Add the cumin, cinnamon, coriander, cayenne and allspice. Cook until fragrant, 1 minute. Add carrots, sweet potato, eggplant, zucchini and tomatoes. Cook for an additional 3-5 minutes, stirring often. Add broth and bring to a simmer. Cook on medium-low heat for 30 minutes, stirring occasionally.
- Stir in chickpeas and currants and season to taste with plenty of salt + pepper. Continue to cook until chickpeas are warmed through.
- Serve with cooked grain of choice and a dollop of yogurt, freshly squeezed lemon juice, parsley and toasted almonds.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen