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Categories:
olive oil shallots garlic gingerroot celery cinnamon ground coriander ground cumin paprika salt ground black pepper cayenne pepper tomatoes carrot green beans butternut cauliflower fennel vegetable broth saffron crushed Chickpeas Cooked parsley
Viewed: 47 - Published at: 10 years agoIngredients
- 2 tablespoons olive oil
- 4 shallots chopped
- 2 cloves garlic minced
- 1 piece gingerroot peeled fresh, minced
- 1 stalk celery chopped
- 1 cinnamon stick 3-inch
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper freshly
- 1/8 teaspoon cayenne pepper or to taste
- 32 ounces diced tomatoes or crushed
- 1 carrot large, peeled and cut into chunks, 1 cup
- 1/3 pound green beans ends trimmed, 2 cups
- 1 butternut squash small, or sweet potato, peeled and cut into chunks, 3 1/2 cups
- 1/2 head cauliflower cut into florets, 3 cups-we substituted parsnip sliced in small pieces
- 1/2 fennel bulb trimmed and cut into chunks, 2 cups
- vegetable broth or water
- 1/4 teaspoon saffron crushed
- 1 cup chickpeas cooked or canned, rinsed if canned
- 3 tablespoons fresh parsley chopped
Method
- Preheat oven to 350 degrees. In large Dutch oven, heat oil over medium heat. Add shallots, garlic, ginger, celery and cinnamon stick and cook, stirring often, until shallots and celery begin to soften, about 5 minutes. Add coriander, cumin, paprika, salt, pepper and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in tomatoes, carrot, green beans, squash or sweet potato, cauliflower and fennel. Add enough vegetable stock or water to cover vegetables. Stir in saffron.
- Cover and bake until vegetables are tender, 40 to 45 minutes.
- About 5 minutes before stew is done, stir in chickpeas.We also added Swiss chard finely chopped.You can also add olives and prunes if you please. Stir in parsley just before serving.
- Note: Type of tomatoes used will determine amount of stock or water needed to cook vegetables. Crushed tomatoes will require adding about 1 cup water to cook. Diced tomatoes may not require as much water. Stovetop cooking may require slightly more water. The finished stew should be somewhat dry, not soupy, and vegetables should be tender and shapely, not soggy.
- Serve along side couscous.
