Moroccan Vegetable Stew

I got this recipe from my sister-in-law Annette Nirenberg and then made a few changes here and there. It makes a lot, and it’s totally fine to halve the recipe but it’s so good, you’ll want to have a party!

Makes about 14 cups 

For the stew:

1 tablespoon olive oil

1 Spanish onion or 2 leeks, chopped

1 tablespoon chopped fresh ginger root

3 garlic cloves, peeled and thinly sliced

½ teaspoon ground cinnamon

¼ teaspoon cayenne powder

1 teaspoon curry powder

2- 3 small turnips, diced 

2 parsnips, diced

4 carrots, scrubbed and diced

1 butternut squash (about 5- 6 cups), diced

3 zucchini, diced

1 14.5 ounce can diced tomatoes

2 cups cooked chickpeas

5- 6 cups chicken broth

For the garnish:

¼ cup chopped fresh basil leaves

¼ cup chopped fresh cilantro leaves

zest of 1 lemon 

¼- 1/3 cup goat cheese

½ cup raisins or currants

  1. Place a large stockpot over medium heat and when it is hot, add the oil.  Add the onion, ginger, garlic, cinnamon, cayenne and curry and cook until the onion is tender, 10- 15 minutes. 
  2. Add the turnips, parsnips, carrots and squash and cook, stirring occasionally, for 10 minutes.  Add the zucchini, tomatoes, chickpeas and chicken broth and bring to a boil.  Lower the heat to low and cook, partially covered, until the vegetables are tender but do not fall apart, about 45 minutes to 1 hour. 
  3. Serve right away with steamed basmati rice or transfer to a container, cover and refrigerate up to 2 days.  Garnish with basil, cilantro, lemon zest, goat cheese and raisins.