Well, I’ve been a little slack on the blog because I’ve been working on my taxes and on for-pay writing projects. But today I am sharing a seasonal favorite that I make at least one time each winter. The ingredient list is long. My friend Carol doesn’t like long ingredient lists, but this stew is worth it! Items you might not have on hand include turnips, stick cinnamon and turmeric. Carol pointed out to me that turmeric has two “r”s even though some of us pronounce it TU-mer-ik, completely glossing over that first “r” in the pronunciation department.
This recipe comes from the Favorite Flavors for our 50th cookbook, Covenant Presbyterian Church, Staunton, Virginia. The recipe was submitted by Peggy Roberson. FYI, we never eat this over couscous, and let it be know, I used dried garbanzos for this. I think about half a cup soaked overnight, drained and rinsed. Well enough of the fore matter, bring on the recipe!!!
Moroccan Vegetable Stew with Couscous
6 cups water
1/4 cup olive oil
2 cups each of the following, cut in 1 1/2 inch chunks: carrots, sweet potatoes, onions, turnips
2 cups shredded cabbage (I cut it in long thin pieces)
1 (15 ounce) can garbanzo beans
1 cup chopped celery
2 sticks cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground pepper
3 tablespoons dried parsley
Combine all ingredients in a slow cooker and cook on high for 6 or more hours. Cook couscous according to package directions. Serve stew over cooked couscous.