Humble veggies like carrot, sweet potato, and parsnips shine when paired with the intoxicating Moroccan seasoning known as ras el hanout. Have you ever tried this spice mix? The main components are cumin, coriander, ginger, and cinnamon – they make a warming blend that’s perfect for perking up a hearty vegetable stew and serving on a cold day. The exact blend of spices in ras el hanout can vary quite a lot depending on where you buy it, and it can include everything from the spices listed above to saffron and rose petals. Morocco is famous for its spice markets, and the direct translation of ras el hanout is “top of the shop,” similar to how we refer to good liquor as “top shelf.” But don’t worry! The recipe I give here uses spices that you’re likely to already have in your spice cupboard or that can be easily found at the grocery store. Feel free to use a store-bought version here, as well. Think of this stew as a template – a fantastic template. Once you’ve made it once, try experimenting! You can use regular potatoes instead of sweet potatoes. You could even try adding some beets or turnips to the mix. It tastes great on the day you make it, but I think days two and three are the very best. It freezes well, and will keep for about five days sealed tightly in the fridge. We have served it over whole grains like brown rice or millet, but couscous would also be fantastic. Optional garnishes include fresh herbs, vegan or regular yogurt, fresh chilies, and lemon or lime wedges.
1 1/2 tablespoons ground cumin 3/4 tablespoons coriander 3/4 tablespoons ground ginger 2 teaspoons cinnamon 2 teaspoons turmeric 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika
For the stew:
2 tablespoons olive oil 1 large onion, diced (6 to 8 ounces) 3 tablespoons fresh ginger, grated 2 tablespoons ras el hanout 4 to 5 medium carrots, sliced (about 1 pound) 1 medium parsnip, diced (about 3/4 pound) 2 medium sweet potatoes, peeled and cubed (about 1 pound) 2 roasted red peppers (from a jar or homemade), diced 1 tablespoon lemon zest, grated 1/2 cup dried apricots, roughly chopped 4 cups water or stock 1 (15-ounces) can chickpeas, rinsed and drained 6 to 8 cups baby kale or baby spinach Lemon wedges, to garnish (optional) Sliced jalapeno peppers, to garnish (optional) Chopped cilantro, to garnish (optional) Vegan or regular yogurt, to serve (optional)
Add in the ginger and 2 tablespoons of ras el hanout and sauté for another minute, stirring often.
