It might be a cold winter’s night, but a hearty bowl of stew with flavors from another land can warm the body and soul!

Soups and stews warm many a winter’s night, or day. I love deep rich flavor that a nice long simmer will give a pot of vegetables lots of time to get acquainted. The house smells like home when there is anything simmering on the stove, it’s a promise of something good to come.

Ras el hanout

We love Moroccan spices, and use them frequently in many dishes. This stew is seasoned with ras el hanout which is a favorite spice blend of Morocco, and translates to “head of the shop,” or the best of the spices. There is no one recipe for it, in fact, most households have their own special blend, so take that cue and create your own according to your taste, I know I did!

Lots from which to choose

Generally, the blend can include: coriander, cumin, fennel, allspice, pepper, cinnamon, anise, cardamom, ginger, galangal, cloves, nigella seeds, nutmeg, turmeric, nutmeg, mace, and even saffron. Toasting the spices is important to bring out the wonderful flavors.

Simmer and forget it

You can swap out other veggies you have on hand or can find locally, just mix up the variety of textures and flavors. Potatoes would be great here, or turnips or parsnips.

Once the veggies are chopped, this dish is simmer and forget it. Serve it as is in a bowl with a hearty bread, or spoon it over couscous or rice. This makes a lot, so you’ll have a second meal for the freezer or later in the week!

Moroccan Chickpea Stew

1 tsp. olive oil

1 medium onion, chopped

1 leek, chopped

2 carrots, chopped

1 stalk celery, chopped

1 small bulb fennel, sliced

4 cloves garlic

1 tbsp. plus 1 tsp. ras el hanout seasoning*

½ tsp. cayenne

Large pinch of saffron

8 ounces mushrooms, sliced

1 red pepper, chopped

1 rutabaga, diced

28-ounce can whole peeled tomatoes, chopped

1 can chickpeas, liquid included

1 quart vegetable stock

Lemon Tahini Sauce to drizzle:

2 tbsp. tahini

2 tbsp. lemon juice

Water to thin

Heat oil in a large stock or soup pot. Add the onion, leek, carrots, and celery. Cook until vegetables soften and add the fennel, and garlic ras el hanout. Cook for an additional two minutes and add the rest of the ingredients. Season with salt and pepper.

Bring to a boil, cover, reduce to a simmer and cook for 45 minutes to an hour, or longer as you wish.

While cooking, prepare the drizzle. Mix together the tahini and lemon juice and whisk until thick. Thin with water to the desired consistency.

Plate, and add sauce to taste.

*Ras el Hanout

You can find a blend, or fiddle with one all your own. Having this on the shelf saves some time measuring out spices every time you need them! Here’s my favorite, which is heavier on the fennel and anise than traditional blends:

2 tsp. cumin

2 tsp. turmeric

2 tsp. ginger

2 tsp. fennel

2 tsp. anise

1 tsp. cardamom

1 tsp. coriander

1 tsp. allspice

1 tsp. black pepper

1 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. cloves

Look for whole spices and seeds whenever possible, and toast them beforehand. Put them all in a large, dry skillet and let them go until you smell their fragrance. Immediately dump them into a bowl so you don’t burn them, and this can happen quickly.

Grind them up in a mortar and pestle or spice grinder. Place in an air-tight jar to store, and keep in a dark spot.

© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.

Member of Slow Food