This delicious Moroccan vegetable stew is good to eat on a cold winter’s day, and it’s so nutritious. It’s full of humble yet healthy winter vegetables including cruciferous cancer protective turnips and kohlrabi. Although... the ingredient list may seem long, the spices that give the stew its exotic flavor are whole, while all the vegetables are cut into largish pieces, so it’s not that fiddly or time consuming to prepare. When feeling tired, use pre cut fresh veg at the store.
Bring the stock or water to a boil in a pot. Add the salt, garlic, bay leaf, cinnamon stick, ginger, saffron threads, lemon peel and chipotle pepper, if using. Add a tablespoon of broth to rinse the saffron bowl so you get every last thread. Cook for 2 minutes.
Add the turnips, carrots, kohlrabi, potatoes and diced tomatoes to the broth. Mix well. Bring to a boil, cover, then turn the heat down to medium-low and simmer for 30 minutes.
Add the bell pepper, celery and squash. Mix in. Cook covered until the squash is just tender, about 15 to 20 minutes.
Add the lima beans and chickpeas. Cook until heated through. Taste for salt. Stir in the chopped herbs, cover and cook 1 minute more. Turn off the heat and let the stew steam for 5 to 10 minutes. Remove and discard the bay leaf, ginger, chipotle pepper and cinnamon stick. Serve with couscous or quinoa.
If kohlrabi is not available, buy a small savoy or green cabbage. Get about 1-pound. Cut it into quarters with the core trimmed out. Add to the stew in step 3.
If not finding root ginger or a cinnamon stick on hand, use 1 teaspoon each of ground ginger and cinnamon.
When making homemade chickpeas, remove any aromatics and reserve the broth to use in step 1 instead of water or commercial stock. It will give the stew extra flavor. If using a chipotle pepper to make your beans, don’t add any more to the stew.
For a spicier option, mix some harissa (North African chili paste) to taste into a ladleful of the stew’s broth, and pour it over your plate.