It is fall, which happens to be my very favorite season. I love the crisp fall air, all of the beautiful colors, and most especially the food. Being a vegan or vegetarian is exciting this time of year. There are so many amazing vegetables and fruits that are available here in Seattle. I always have such a great time shopping at the farmer markets and the different local Cooperatives. And, since it is getting colder all I crave is comfort foods. I went to one of my favorite restaurants and they had a Lemon and chickpea Moroccan stew. It had great flavors and was very filling. So, this my version of this Moroccan inspired stew.
1 medium onion, diced
1 cup carrots, diced
1 cup celery, diced
3 cloves of garlic, minced
1 tablespoon ginger, minced
1 medium sweet pototato, diced large
1 parsnip, diced large
1 cup mushroom, diced large
1 cup eggplant, diced large
1 can (15oz) chickpea, drained
4 cup vegetable stock or water
1 teaspoon dried rosemary (or 2 teaspoons fresh)
2 teaspoons tumeric
1 teaspoon cinnamon
2 teaspoons smoked paprika
1 teaspoon corriander
2 teaspoons sea salt
Heat a large pot or stock pot on medium heat. Add oil and heat.
Add onions, garlic, and ginger.
Saute for two minutes or until the onions are transluscent and the ginger becomes fragrant. Becareful not to burn the garlic.
Add the carrots and celery. Stir, and cook for 2-3 minutes until they are soft.
Add the rosemary, cinnamon, smoked paprika, corriander, and salt.
Stir very well to combine all of the amazing spices Your kitchen will smell so delicious.
Add the sweet potatoes and parsnips, and stir.
Add the eggplant and mushrooms. Stir well. Saute for 5-7 minutes until the vegetables start to soften.
Add the vegetable stock (or water).
Bring stew to a boil. Lower heat and add drained chickpeas.
Cover and simmer for 20-25 minutes. Adjust seasonings.
You can add cooked quinoa or brown rice. But, it’s very satisfying without adding anything. I just had cooked quinoa around and I was extra hungry. I tend to add rice or quinoa to almost all of my soups.