Moroccan Stew

The leaves begin to turn, mornings become chilly, boots and scarves make their way to the front of the closet, and pumpkin takes its place in coffee houses across the nation. It is officially my favorite season. Soup season.  Creamy, or brothy, as a starter or a main course. There is nothing like a steaming bowl of soup on a crisp fall day. It’s a hug in your stomach, the feeling of comfort and completion. There’s nothing a good bowl of soup can’t cure. 

On the first day of fall, I was on a search for soup inspiration. I pulled out my soup cookbooks, researched on the internet, and came up with some great ideas. I was going to be adventurous, stepping out from my cooking comfort zone. I was going Moroccan. 

Moroccan food is heavily spiced, but not spicy or hot. It’s warm and flavorful, yet still bright and fresh. It embodies the elements of fall and pairs perfectly with the season. 

This soup features a fantastic lineup of Moroccan spices and seasonings. It is warm and savory, filled with lentils and beans in a tomato based broth. It is served best with a handful of pita chips for dunking. After spending my morning happily cooking in the kitchen I filled up a few bowls of my Moroccan Stew, passed them to my friends, and tucked in, enjoying good company, a steamy lunch, and the best season. Fall has arrived.  

Moroccan Stew

Yields 6-8 servings

Ingredients:

3 T olive oil

1 yellow onion, diced

4 medium carrots, diced

3 ribs celery, diced

3 cloves garlic

2 T tomato paste

1 C dry white wine

1 can fire roasted tomatoes

2 cups low sodium chicken broth

4 cups water

2 bay leaves

3 strips lemon peel

1 cinnamon stick

1 teaspoon fresh grated ginger

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sugar

1/2 teaspoon allspice

1/2 teaspoon fresh ground pepper

1/2 teaspoon sweet paprika

1/4 teaspoon fresh grated nutmeg

1 cup red lentils

1 - 15oz can garbanzo beans

2 T fresh minced cilantro

2 T fresh minced parsley

Juice form 2 lemons

2 tablespoons kosher salt

Directions:

In a Dutch oven or large soup pot heat the olive oil over medium heat. Once the oil is hot add in the dice onion, carrots and celery. Cook over medium head until vegetables are softened.  Add the garlic and cook for another 30 seconds. Move all of the vegetables to one side of the pot, leaving some of the bottom surface clear of vegetables. Add the tomato paste to the clear side of the pot. Cook the tomato paste, stirring,  for about a minute.  This allows the paste to caramelize and brings out its natural sweetness. Add the white wine and stir. Allow the alcohol to cook out then add in the can of tomatoes, bay leaves, lemon peel, cinnamon stick, ginger, cumin, coriander, sugar, allspice, pepper, sweet paprika, and nutmeg and stir to combine. Add in the lentils, chicken broth and water. Stir. Bring the soup to a boil, reduce to simmer, and cook, covered,  until lentils are cooked through, about 30 minutes. Stir in the garbanzo beans. Cover and cook until the beans are warmed through. Stir in the parsley, cilantro, and lemon juice. Season with salt to taste. Serve.

Categories: Laurel, Recipe