Moroccan Root Vegetable Stew with Chickpeas

I feel the need to start off this post with an apology for my absence over the last month or so. With hosting my family for the holidays and dealing with the stifling reality that local food is very hard to find around here, I found myself lacking the time or inspiration to get a new recipe under my belt.

That being said, I have - for the umpteenth time this winter - accepted the fact that root vegetables must be my friend. But how much can one really do with potatoes, onions, and rutabagas? That is where the need for spices and delicious extras come into play. The recipe today is my variation of a recipe that I found online. The online recipe contains chicken and, with my stronger desire to go back to a more vegetarian lifestyle, I have modified the recipe to contain chickpeas instead. (Should you decide to use chicken, the original recipe calls for about 12 ounces, cut into pieces and browned in the pan before beginning the rest of the recipe.)

This root vegetable stew is relatively versatile in terms of ingredients. I used sweet potatoes, rutabaga, carrots, and potatoes, but you could also add turnips and parsnips (included in the original recipe, but unavailable at my local co-op), so long as the amount adds up the same. Also, I opt to not peel my potatoes, instead just giving them a good scrub under hot water. Potato skins, both of the sweet potato and regular potatoes, are really good for you and when cooked this way, will be unnoticeable.

The end result is a deliciously warm stew spiced perfectly with the curry, cumin, and cinnamon. These warm spices add so much and make this type of dish my favorite kind of comfort food. Served over whole wheat couscous and sprinkled with cashews, this was the perfect way to end the weekend. Plus, it makes enough to last well into the week. Enjoy!

Moroccan Root Vegetable Stew with Chickpeas

1 1/2 cups chopped onion

3 garlic cloves, minced

1 tablespoon curry powder

1 tablespoon ground cumin

1 cinnamon stick

2 cups 1/2-inch pieces red-skinned sweet potatoes (yams)

2 cups 1/2-inch pieces potatoes (yukon, russet, or red are fine)

2 cups 1/2-inch pieces peeled carrots

1 cup 1/2-inch pieces peeled rutabaga

2 cups canned low-salt veggie broth or bouillon

1/2 cup golden raisins

1 can chickpeas, drained & rinsed (or about 1 1/2 c of re-hydrated chickpeas)

1 can drained canned diced tomatoes

Heat oil in large heavy pot over medium-high heat. Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, carrots, potatoes, rutabaga, broth and raisins. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chickpeas, stir to combine. Simmer until flavors blend and everything is heated through, about 5 minutes.

Serve over prepared couscous or quinoa.