Moroccan Vegetable Stew

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Moroccan Vegetable Stew

Vicki Lindstrom
Originally made with butternut squash, sweet potato, & carrots but any winter root vegetables can work.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Vegetarian
Servings 8

Ingredients
  

  • 2 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cup vegetable or chicken stock
  • 2 tablespoon fresh lemon juice
  • 6 cups of winter root veggies
  • butternut squash
  • sweet potato
  • carrots
  • turnips
  • beets
  • cilantro and/or mint to garnish

Instructions
 

  • Saute onion and garlic in olive oil on medium heat
  • Add all the herbs/seasonings.
  • When onion is translucent, add stock and root veggies
  • Bring to boil then cover and reduce heat to simmer until veggies are tender, 20 to 30 minutes (depends on how big you cut veg)
  • Sprinkle on cilantro/mint to garnish.

 

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