We’ve been undergoing a bit of a food revolution in our house over the past few months, trying to eat as cleanly as possible (when we’re home and can control it, at least!) in the interest of being our best and healthiest selves. We eat lots of organic meat and eggs, lots of fruit and veggies (keeping the Dirty Dozen organic, at least), and a little organic dairy, and we’ve majorly reduced our beer and wine consumption. It’s been tough, but worth it. Lest you think we’re going crazy, I did bring a caramel apple pie to my friend Christopher’s amazing Thanksgiving dinner and enjoyed every single bite. (Life without any indulgence hardly seems worth living, am I right?) Still, we’re doing the best we can as often as we can.
Changing our lunch habits has been a major challenge throughout this process. I used to alternate between Lean Cuisine and turkey sandwiches; Dr. O was eating the previous night’s leftovers, or (horror of horrors!) Lean Pockets, in the event of an emergency. Since I really wanted to get away from processed food, I bought a bunch of glass Snapware at Costco and committed to stocking my freezer with homemade frozen lunches. I’ve made lots of delicious recipes (I’ll share them, promise!), but today’s recipe – Moroccan Vegetable Stew from Peace Meals – is one of my favorites. There’s a lot of prep work with the veggies, but the stew is really simple and tasty. Plus, the ingredients fill my five-quart slow cooker to the brim, which means I have plenty of lunches to freeze.
Moroccan Vegetable Stew
Serves 6 – 8
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried coriander
1 teaspoon dried cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
5 cups vegetable broth (I use organic chicken broth, since that’s what I keep on hand)
2 1/2 cups diced eggplant, about 2 medium
2 cups peeled and sliced carrots, about 5 small
2 cups cauliflower florets, about 1 small head
2 cups sliced zucchini, about 2 medium
1 cup chopped onion, about 1 medium
29 ounces canned stewed tomatoes (I use Muir Glen)
15 ounces canned garbanzo beans
1 cup chopped toasted almonds
3/4 cup currants
1 tablespoon coarse salt
1/2 cup non-fat plain yogurt (optional)
Heat the olive oil in a medium sauté pan over medium-low. Add the garlic and spices and cook until fragrant, about 1 to 2 minutes; be careful not to burn the garlic. Scrape the garlic and spices into a slow cooker. Add the broth and the remaining ingredients (except the yogurt) and stir. Cook on high for 6 to 7 hours. Allow to cool slightly. Purée 3 cups of the stew in a blender or food processor and return to the slow cooker, stirring to combine. Serve warm with a dollop of yogurt, if desired.
Source: Peace Meals
This is such warm, delicious, comforting food. You probably have to like eggplant in order to enjoy this one, but I just adore the way all the vegetables in this dish come together. I also love, love, love the hint of sweetness from the currants and the slight heat from the cayenne pepper.
The first time I made this stew, I was in a huge hurry, rushing to get out the door for some reason. I nearly skipped the almonds since I didn’t want to take the time to toast and chop them. It would have been a huge mistake! I thought it was so strange to put nuts in a slow-cooker stew (surely they would get spongy, right?), but they add such a wonderful texture and flavor to the dish.
TIPS: When I first made this stew, I cut my vegetables into fairly large pieces since I assumed they would cook down quite a bit (especially the eggplant and the zucchini). It didn’t really happen. Now, I use a small dice for the onion, a small-medium dice for the eggplant, and half-moons for the zucchini (and larger carrots). Also, I just put my hand blender right into the slow cooker for a few seconds at the end, rather than dirty my regular blender or food processor.