I made this dish for Scott and I a few weeks back and we loved it. This week we were bringing dinner to a friend and his wife and I had to come up with something I could cook earlier in the day and then reheat as I was coming straight from the studio and this was the first thing that popped into my mind. This dish can easily be made earlier or even the night before and then just reheated prior to serving as it allows the flavors to really soak in. A few of the comments I got that night included: “This is exactly what they serve in Morocco” & “This might be the best dinner ever”, so I would say it was a success. I got this from the fabulous Kris Carr and her amazing book Crazy, Sexy Kitchen, but modified a bit to fit my tastes.
Average Time: 50 minutes
2/3 tsp ground cumin
2/3 tsp ground coriander
1/2 tsp red pepper flakes [adjust based on desired spiciness]
1/2 tsp turmeric powder
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 tsp sea salt
3 Tbsp olive oil
1 medium white onion, diced
4 cloves garlic, finely chopped or pressed
2 Tbsp tomato paste
2 cups vegetable stock
1/2 cup carrots, peeled and diced
1 cup sweet potato, peeled and diced
1/2 cup turnip, peeled and diced
1 bell pepper, diced (I prefer red or yellow)
2 cups chickpeas, cooked
6 ounces artichoke hearts, rinsed and quartered
1 1/2 cups peas
1/2 cup golden raisins
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
2 Tbsp chopped mint
Sea salt, to taste
1. In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
2. Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Cooking time may vary based on the thickness of chopped veggies.
3. When the root veggies are tender, add the bell pepper, chickpeas, artichokes, and raisins. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point.
4. Add parsley, cilantro, mind and sea salt, folding in all of the herbs. Cover and remove from the heat. Taste and add more salt if needed.
5. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.
Serving Suggestion: Serve over cauliflower mash, quinoa or grain of choice.