Moroccan-Style Winter Vegetable Stew

8/13/2019 Moroccan-Style Winter Vegetable Stew

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Meatless Mondays:Moroccan-Style WinterVegetable StewIt's not the lack of meat that makes this dish work—it's

just delicious cooking.

(Photo: Ian Knauer)

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Meatless Mondays: Moroccan-Style Winter Vegetable Ste... http://www.takepart.com/article/2014/02/09/moroccan-v

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W

related

AAmmeerriiccaannss AArreeEEaattiinngg LLeessssMMeeaatt——IIss tthhee

hy meatless on Mondays? Not only is eating less

animal protein a healthy diet choice, but

curbing your meat consumption can have a significant

environmental impact too. In 2006 the U.N. Food and

Agriculture Organization reported that animal agriculture

accounted for a full 19 percent of greenhouse gases—more

than the transportation sector. Best of all, with recipes like

these, going meatless can be a delicious weekly habit.

Nobody likes vegetarians. It’s not fair, because most

vegetarians are cool. They are just regular folks who have

chosen for their own reasons not to eat meat. They don’t

bother anyone (including pigs). They keep their heads down

and survive, in some cases quite well, on vegetables alone.

It’s commendable for all sorts of reasons. Still, no one likes

them.

It’s all the fault of the extremists: those loudmouthed,

judgmental fundamentalists at the fringes who spout the

food world’s version of fearmongering and hate. They are

vegetarianism’s Tea Party, dragging the rest of the ethos into

an embarrassing limelight. And they seem to be

everywhere. (Read: comments on this and just about every

other food-related site.)

This is something the rest of us can

change, but we have to be smart

about it. Instead of shouting to the

world how awesome we think we are,

let’s roll up our sleeves and just make

really awesome food—food that

happens to be vegetarian. Let’s make

it so delicious that the mouths we

feed will come back for seconds and

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By Ian Knauer

Ian Knauer worked for ‘Gourmet’ and is theauthor of the IACP Award–nominatedcookbook ‘!e Farm.’

February 09, 2014

full bio! follow me!


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MMeeaattlleessss MMoonnddaayyCCaammppaaiiggnn

RReessppoonnssiibbllee??

ask us for the recipe. Let’s give them

the recipe and not even mention that

there’s no meat involved. It’s not the

point. The point is that we make

totally awesome food.

This is a stew that I feed to my family and friends now that

the weather begs for comfort food. I have made it countless

times and fed it to dozens of people. It is made complex

from warm spices and hearty from fleshy vegetables. It is

balanced by acidic tomatoes and subtly sweet dates.

Everyone asks for the recipe. No one notices that there’s no

meat. It’s just really good food that happens to be

vegetarian.

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Moroccan-Style Winter Vegetable Stew

SSeerrvveess 66

1 pound dried chickpeas

3 large leeks, white and pale green parts only

! cup extra-virgin olive oil

5 garlic cloves, smashed and coarsely chopped

1 medium onion, chopped

Kosher salt and freshly ground black pepper

2 teaspoons ground coriander


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2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon turmeric

2 cinnamon sticks

5 bay leaves

1 large bu#ernut squash, cut into large chunks

6 carrots, cut into chunks

8 pi#ed dates, chopped

3 cups water

1 quart canned tomatoes

3 tablespoons cilantro leaves

Place the chickpeas in a bowl and cover by 3 inches of

water. Let the chickpeas soak overnight, then drain.

Cut the leeks in half crosswise, then rinse under cold waterto remove any dirt. Cut the leeks into$-inch pieces.

Heat the oil in a large heavy pot over medium-high heat

until hot, then stir in the leeks, garlic, onion, 1$ teaspoons

salt, and % teaspoon pepper. Cook the vegetables, stirring

occasionally, until they are golden, about 8 minutes. Stir in

the coriander, cumin, smoked paprika, turmeric, cinnamon

sticks, and bay leaves and cook, stirring, until fragrant,

about 2 minutes. Stir in the squash, carrots, dates, water,

and tomatoes and bring to a boil, breaking up the tomatoeswith a spoon. Stir in the chickpeas and simmer the stew,

covered, until the vegetables are very tender, about 1 hour.

Season the stew to taste with salt and pepper, then sprinkle

with the cilantro and serve.


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Moroccan-Style Winter Vegetable Stew

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