Los Angeles has so many ethnicities (and with it languages and flavors) packed into it’s city borders, you may think that a Moroccan stew is an influence of all that went on back home. In actuality, however, the inspiration comes from this very Atlantic-wrapped tiny isle.
The first week of our officially living in the UK, we drove to the South with some friends and I was amazed at how exciting the culinary scene in Dublin was. We had our pick of interesting restaurants those two days. One of our lunches came from Brother Hubbard- a gorgeous space (sit in the back) with flavor jumping off the menu. Ever since my meal there- which included an eggplant soup that was DIVINE (and eggplant is my most despised food)- I have been experimenting with the flavors of Morocco. Preserved lemon and harissa are frequents on my grocery list, and cumin and cinnamon make their way into my pan at least once a week.
My poor family. When I hit a streak, I hit it HARD.
In the upcoming months, my posts will likely be laced with these flavors. I’ll show you why you should fall in love with harissa and not fear the preserved lemon- even when cooking for a family with perhaps more reluctant tastebuds.
Today, however, I bring you the dish that you most likely have the ingredients for already.
Enter the Moroccan vegetable stew. There is a long list of ingredients, but I assure you it is as easy as chopping and dumping and packed to the brim with flavor. Your return-on-investment here is real real high here, folks.
And as if an easy weeknight dinner weren’t enough, the leftovers- you can totally freeze them, which is great and all- but why do that when you can make BREAKFAST BURRITOS?!
You guys- I did it and am here to testify that it was as if moroccan stew had always belonged in a breakfast burrito. Tortilla, scrambled egg, the stew, cilantro to freshen it up and Tobasco to kick it up.
If you can chop and toss, you can make this easy but interesting weeknight dinner- don't be put off by the longer list of ingredients. Takes me about 35-45 minutes time to get dinner on the table.
Leftover notes- It is freezable, but might I suggest to you the breakfast burrito? Tortilla, scrambled egg, stew, cilantro, Tabasco. I know. You are welcome.
45 minTotal Time
- 1 Tbsp rapeseed or olive oil
- 1 onion, chopped
- 2 leeks, halved lengthwise and thinly sliced
- 3 garlic cloves, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 1/2 tsp ground chili (hot- not mild. If using mild, also add 1/4 tsp chili flakes)
- 1 tsp cinnamon
- 1/2 tsp flake salt
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1/2 cup dried red lentils
- 1 sweet potato (if small, 2), peeled, 1/2-inch cubes
- 1 14 oz (400 gm) canned diced tomatoes
- 1 14 oz (400 gm) canned chickpeas
- 2 cups chicken broth
- zest of unwaxed lemon
- To serve:
- chopped cilantro
- pita bread
- Heat oil in Dutch oven over medium heat. Add onion and leeks and cook until softened- about 10 minutes, then add garlic and cook for about 2 minutes more.
- Next add peppers, lentils, sweet potatoes, diced tomatoes, chickpeas and chicken broth. Bring to boil, then simmer for about 15 minutes. Use the sweet potatoes as your guide- you want them tender, not falling apart.
- Take off the heat, add zest of lemon. Serve topped with cilantro & with pita on the side.
Here’s lookin’ at you, kid.