Well then, this stew is for you!
I adapted this recipe from a cookbook I signed out from the library, The Shoshoni Cookbook by Anne Saks and Faith Hill. The recipes in this cookbook are based on the meals served at the Shoshoni Yoga Retreat just outside of Boulder, Colorado. I guess the guests were always asking for their recipes, so they decided to put out a cookbook. This is the first of three Shoshoni cookbooks.
Lots of yam, potato, turnip, eggplant, bell pepper, celery, zucchini and tomatoes make up the body of this stew – with a can of chickpeas tossed in for protein. It is very low in fat, but the fibre-rich vegetables and chickpeas mean you leave the table satisfied and full.
I think it is the combination of Moroccan inspired spices mingling with the sweet dates and tangy lemon that make this dish so delicious. Although it sounds exotic, it is a simple dish and if you get right down to chopping it can be ready in almost the same amount of time as it takes to make a pot of brown basmati rice.
Moroccan Inspired Vegetable Stew
1 tablespoon olive oil
1 medium onion, diced
4 cloves of garlic, thinly sliced
1 cup yam, peeled and cubed
1 cup turnip, peeled and cubed
1 medium potato, peeled and cubed
1 cup eggplant, peeled and diced
1/2 cup water
1 medium zucchini, cubed
2 stalks celery, sliced
1 yellow pepper, diced
3 tomatoes chopped
1 19 ounce can chickpeas
1 tablespoon fresh parsley, minced
1 teaspoon basil
1 teaspoon cumin
1 teaspoon corriander
1 teaspoon cinnamon
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
1/2 cup dates, chopped (dried prunes would be nice as well)
1/2 teaspoon salt or more to taste
- In a large saucepan heat the oil and saute the onions and garlic until transparent.
- Add the yam, eggplant, potato, and water. Cover and cook until tender, about 20 minutes.
- Add the remaining vegetables, chickpeas and dates and saute until tender, but not mushy.
- Add the seasonings and stir well. Let stand for 10 minutes