At Marie's Table: Moroccan Vegetable Stew With Harissa

At Marie's Table: Moroccan Vegetable Stew With Harissa: Moroccan Vegetable Stew With Harissa Moroccan Vegetable Stew 2 tablespoons extra virgin oil 1 medium onion, chopped 4 garlic cloves (...

Moroccan Vegetable Stew With Harissa

Moroccan Vegetable Stew

2 tablespoons extra virgin oil

1 medium onion, chopped

4 garlic cloves (about 4 teaspoons), minced

2 teaspoons fresh ginger, finely grated, use a Microplane

1 cinnamon stick

1 teaspoon ground cumin

1 teaspoon of  ground coriander seed

2 large zucchini, cut in half then half moon  

1 can chopped tomatoes (15 1/2 ounces)

1 can vegetable broth (14 ounces)

1 recipe harissa

1 can chickpeas (15 ounces), rinsed and drained

2 small eggplants, diced  

1 large carrot, diced 

1/2 cup golden raisins

Kosher salt and freshly milled black pepper

Fresh cilantro (or mint) rinsed, dried and chopped

Harissa

1 jar roasted red peppers in water (12-ounces), well drained, or two roasted peppers

1 tablespoon extra virgin olive oil

2 garlic cloves (about 2 teaspoons), minced

1 teaspoon cumin seed

1/2 teaspoon coriander seed

1/2 teaspoon caraway seed

1/2 teaspoon red pepper flakes

Kosher salt and freshly milled black pepper

Cooking Directions

Heat the oil in a Dutch oven or large saucepan over high heat until hot.
Reduce the heat to medium; add the onion,carrot and cook, stirring occasionally, until softened, about five minutes. Add the garlic and cook a minute longer. Add the ginger, cinnamon stick, cumin and coriander seed and cook two minutes. Add the eggplants, tomatoes, and broth; bring to a boil over high heat. Reduce the heat to low and simmer 10-15 minutes.
Meanwhile, prepare the harissa -- Combine the peppers, oil, garlic, cumin, coriander, caraway and pepper flakes in a blender or food processor fitted with a chopping blade; puree until smooth. Add salt and black pepper to taste.
Cover and refrigerate until ready to serve.
Next, add chickpeas and zucchini to the stew; simmer five minutes longer.
Add raisins and simmer. 
Add salt and pepper to taste. Remove the cinnamon stick.
Ladle the stew into bowls and top each portion with some harissa and cilantro.

Tip Of The Day: Once a year check the dates on all spices; spices should not be held no later then one - two years.

Moroccan Vegetable Stew, Blackberry & Chipotle BBQ Chicken and Corn

Gourmet Mj's BBQ Sauce Present by Mj Creations Sweets and Treats can be order online 1/2 Pint $3.50, 16oz $9.00, 32oz $25.00 and 64oz $35.00

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