Lovely welcome rain this week, and we’re hoping we get enough to end the drought here in Vermont, but that is probably not likely since we’ve a whole lot of catching up to do. We’ll take whatever we can get at this point, drop by precious drop. The weather has been mild, so foliage season has been pleasantly long and still feeling a bit like late summer. Walking the dogs without a sweater in October, a delight. But with the rain, once the sun goes down, the chill in the air begs to be banished with a fire in the hearth – my favorite evening dinner accompaniment. Cozy and warm, and something aromatic simmering on the stove makes it even better.
Let’s think of stew
It’s warm-the-body soup weather, but sometimes we want even more heartiness, which is what a simmered stew provides. Thicker than a soup, and more substantial, a stew is often served over a starch – rice, beans, grains, potatoes or pasta, or it can be eaten alone with a nice slice of really good bread. A stew can be long simmered over hours, or started and served in less than one. Since I was thinking about a stew with lots of warm spices, Moroccan influenced, what better to serve as a base than couscous! Scented with saffron, of course, and dotted with some dried fruit for a little surprise now and then. I could have used dried cranberries or raisins, but apricots called my name and I listened.
Simple ingredients
Shiitake mushrooms enhanced this dish; there were some lovely local ones at the farmers market last weekend (last one of the season, L) but you can use any type of favorite mushroom here. I tore mine apart for an even more rustic appeal. The potatoes and carrots also came from the market, and while these are humble ingredients, the addition of spices definitely elevates them. Another day I might have used turnip, rutabaga, or even parsnips. The beautiful leeks from the market took the place of onions in the base recipe, but roasting the purple onions for a garnish added a second look at another simple vegetable. I used a red wine to deglaze the pan, but you can use stock or water as well. But it’s fun to pour a glass, deglaze with half of it, and enjoy the rest of the glass while preparing the meal, which is why you want to cook with something you like to drink. Little rituals.
An extra step that takes little time but makes you feel good!
Because this is what I do routinely, I took all the rough trimmings from the vegetables and made a really quick stock while I was fiddling with them more. Just toss the leek ends or onion skins, mushroom stems, carrot bottoms, and any other bits from the rest of your planned meal, add some water, season, and simmer for about 20 minutes. Of course, in this recipe, you can use just water as well, but why not put those scraps to work? With all the food waste in the world, this little action will bring a smile to your face.
Keep track of those spices
It’s wise to keep the pantry well stocked with spices and dried herbs, and check on them frequently, especially the dried green herbs which often don’t hold their flavor for long periods. Take off the cap, give a sniff. Do you smell anything? If not, its work might well be done. Air- and light-tight containers please!
Ditch the market herbs and spices
The packaged bottles of spices and herbs at the grocery store are not only expensive, they are often pretty stale and disappointing. I picked up one bottle recently and it had a use-by date two years out! Two years, and I can guarantee that all flavor will be long gone by then. Intact spices such as seeds, whole cloves, or peppercorns will stand up much longer, but anything already ground has a definite freshness period, and less than you think. You’ll have the best luck going to a co-op or health food store with a bulk section that has the most traffic and a good selection. If you see two jars thick of each spice on the shelf, you know they do a lively business with quick turnaround so everything will be much fresher. This is where to shop for your spice rack, they’ve got you covered, and they probably have a good variety and lots of organic offerings. You will save money too, and can buy just what you need for now, and just a little more time from now, so things will stay vibrant in your pantry.
It’s time to go, are you ready?
And that is what we want from these exotics isn’t it, vibrancy and flavor, a little hint at somewhere else, like India or the tropics. Or Morocco. We can get there in just a little sprinkle, no time at all, and the harshness of any season will be warmed away.
Moroccan Spiced Chickpea Stew over Saffron Scented Couscous
- 2 tbsp. olive oil, divided
- 2 purple onions, sliced into six wedges each, pole to pole, root intact
- 1 large leek sliced
- 8 oz. (230 g.) mushrooms of choice, large chunks
- 2 tbsp. or so *Moroccan spice blend
- ¼ to ½ tsp. cayenne pepper, you know what you like
- 2 bay leaves and 1 cinnamon stick
- 2 fat cloves garlic, minced
- ½ cup (4 oz., 118 ml) red wine
- 2 or 3 carrots, (around 8 oz., 230 g.) sliced diagonally
- 12 oz. (345 g.) potatoes, diced
- 1 14.5-oz. (411 g.) can no-salt added diced tomatoes
- The can from those tomatoes filled with water or stock
- 10 oz. (280 g.) cauliflower, chopped
- 2 cups cooked chickpeas
- 1 jar artichoke hearts, 5.8 oz. (165 g.) halved or quartered
- Salt and pepper to taste
- Pistachios to sprinkle on top if desired
Preheat oven to 450 F (230 C). Brush a baking sheet with one tablespoon of the olive oil, or spray. Add the onions and roast until tender and browned on the edges. Check at 15 minutes, turn and roast an additional five to 10 minutes depending on size. These will be your very delicious garnish.
In a large skillet or braiser, heat remaining tablespoon of oil and add the leek and mushrooms. Season with salt and pepper, and the spices, and let cook for about five to eight minutes. You want the vegetables soft, with the leeks starting to brown and glaze the pan. Toss in the garlic, mix it up well, then deglaze with the wine, scraping the color from the bottom of the pan. Add the carrots, cook another five minutes, then toss in the potatoes, tomatoes, cauliflower, chickpeas, and a cup or so of water or stock swirled around the tomato can. Taste for salt. Bring to a boil then reduce to a simmer, cover, and let stew for about a half hour, checking the liquid level once in a while. Add the rest from the can if it looks too thick, and if need be, a little more plain water. Cook until everything is tender.
While the stew is doing its thing, make the couscous, below.
Once the potatoes and carrots are tender, add the artichoke hearts, and taste again for seasoning. I used a little more than the 2 tablespoons of the spice mix, but use according to your own liking, and check the salt and heat levels as well.
Before serving, arrange the roasted onions on top and sprinkle with the pistachios if using, recommended as they add a nice crunch surprise. Serve over the couscous, or another carb of choice.
Saffron Scented Whole Wheat Couscous
- 1 large pinch saffron
- 2 tbsp. hot water
- 1 cup whole wheat couscous
- 2 cups water or stock, heated to boiling
- Pinch of salt
- 8 or 9 dried apricots, slivered
Bloom saffron in hot water. Set aside.
Add couscous to a bowl and pour over the water (or stock) and salt. Cover the bowl and let sit for five to seven minutes. Swirl in the saffron water and apricots, and fluff with a fork.
*Moroccan Spice Blend
This is often labeled as Ras el hanout, and the mixture is one of personal choice. You can buy a blend of course, but it’s lots of fun to make your own, then you can add and subtract according to your own liking.
There are a number of spices the blend almost always contains, such as cumin, paprika, cinnamon, turmeric, ginger, and coriander, but the spice road is long and well-traveled, so options are aplenty! I do not add cayenne here because I want to control the heat of the spices for any particular recipe, same with salt. Add that later. I liked the idea of using my very smoky paprika for another little layer of interest, and it was perfect here. The anise seed was tossed in because I simply love it. Here’s my take, at least for right now. I measured these out for the recipe, but on most days, I would just scoop the spices together using a regular teaspoon!
Mix together:
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 2 tsp. ground coriander seed
- 2 tsp. turmeric
- 2 tsp. cardamom
- 1 tsp. allspice
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 tsp. anise seed
- ½ tsp. ground cloves
- About 15 grinds of black pepper
Use what you need, and store the rest as you would any other spice. It’s delicious on a wide variety of foods.
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Ohhh! Remarkable 😋
Thank you! And it was remarkably good!
You’re so welcome. 💞💞
This is a wonderful stew, Dorothy! Thank you!
Joanna
I thought you would appreciate it Joanna!
This is stew on steroids …. a giant leap from slow-cooker beef stew with McCormick’s stew/gravy packet! The couscous alone looks amazing. Welcoming fire and playlist, Sis! You have a nice red to go with, I presume. Cheers! 🍷
Yes, a deeply delicious cab, my favorite!
Looks so good!
Thank you! It was most satisfying.
Thank you for not using AI
You are welcome! It’s just invading everywhere!
Love it! Made a version of this earlier this week that included chicken and peanut butter. So many variations!
Its a beautiful blank slate for whatever else is delicious (and available!)
Looks quite delicious with all the colors and flavors going on!
Thank you Jan! We enjoyed every bite!
Thanks for the diversion. I love the flavours of Morocco. Hope you get rain. We need it too.
Thank you! The rain has stopped, but I’m hoping to get more later today. We still need it badly.
Sounds absolutely delicious for this time of year. A perfect dish to warm body and soul.
Thank you Laurie! It was quite warming and delicious, and even better for lunch today!
Fabulous! I took a cooking class in Morocco, and they roasted chicken in an oven, and made a vegetable sauce once the stove, and then put everything in a tagine to serve. So weird. I’ve always thought that tagines were silly, and now I know I’m right. Besides, I had one and it broke on my stove.
I have a beautiful one, and although it looks huge, I really couldn’t cook very much in it! So I only used it a few times to serve to just the two of us, after cooking in my trustee Le Creuset soup pot. It’s takes up so much room!
I love this from start to finish! It sounds perfect with the weather here, with it cooling off a lot in the evening. I even enjoyed a fire the last two nights! Thank you for the trip to Morocco!
Thank you my friend! It was great to have you as a traveling companion!
Looks very tasty
Thank you my friend!
No matter the season, Dorothy, I’m happy with this tasty treat. My imagination is working overtime! And thanks for the advise regarding the efficacy of herbs and spices. I know I’m guilty of hoarding to the detriment of flavour and nutrition.
We’re all guilty to some extent, although I do try to keep on top of it!
My taste buds are dancing! Wow! How delicious!
We are going to Morocco next year, by the way.
🕺dancing is good! Oh, how wonderful that you are headed there! Have a wonderful time; I’ll be there in spirit!
Thanks for taking us along your flavorful and aromatic trip! 🙂
It’s so nice to have you along!
I can just imagine myself sitting in front of that fire with a big bowl of your lovely stew. Mmmmmmm
Mary :))
There’s always room for another ‘round the fire!
Your recipes reminded me of our travel adventure to Morocco and the vibrant tasting foods!
Oh, I’m glad to tickle a memory!
Love Moroccan and Tunisian cooking – an incredible amount of flavour without actual heat . . . but, personally I adore the tagines I have had and cooked with . . . the food always looks more festive, more in place with its origin 😉 ! Love your recipes – I have a wonderful spice merchant here Down Under and must admit to buying my Moroccan mixes there . . . but your ras el hanout recipe will certainly be filed . . .
The tagine is a lovely ritual, and they match the beautiful spices! I have a large one that is the color of turmeric! Thanks for taking the trip with me!
I can smell it from here! The perfect soup after a day spent outdoors.
Thank you! So aroma will call them all inside!
Perfect recipe as the temps drop this time of year.
Thank you! I hope you got some of this rain!
Thanks for linking to my post. I hope many enjoy these tasty flavors!
I love a chickpea stew!
There’s so much flavor, isn’t there?
A cosy fire, mellow jazz and a bowl of stew…it doesn’t get much better than that.
It sure doesn’t Karen, especially when you feel grateful for all of it! 🩷
Love the flavors of Morocco!
Hi can you please share my website please on your page.🙏🙏. Or reblog one of my stories🙏
What a wonderful trip to Morocco. I have never tasted anything Moroccan. I have had saffron for while and never knew what to use it with, Thank you!
I hope you enjoy the little trip! When I first tasted the cuisine, I was immediately in love!
The stew sounds wonderful. I love Moroccan foods. Several years ago, I got a gift certificate to take a cooking class and I took a class featuring Moroccan foods. I’ve made a couple of the recipes, including Chicken Tagine, several times since then
Oh that must have been great fun!
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Thanks for pointing this out to me Sheryl! It’s so nice to know I’m doing something right!!!!
This is a rich and interesting stew, Dorothy. I would love to have a taste.
Thanks! I’ll save you some next time!
Stew is a great dish for fall and this one sounds really tasty! 🙂
Nothing better to warm body and soul!