What I love about Moroccan food is that it combines both sweet and savoury flavours. The mix of dried fruit, such as apricots and raisins, with cinnamon and savoury spices creates a comforting dish that doesn’t shy away from flavour. This simple recipe is a one-pot feast that is hearty, wholesome, and delicious. Moroccan food is often served with couscous, a simple carb. I chose to use quinoa instead because of it’s nutritious profile. In my recipes, I always aim to use more beneficial ingredients when it makes sense to.
After my husband tried this recipe he was so excited. He thought I should sell it at the farmers market. I took his advice. You can find me at Union Square Greenmarket on Wednesdays.
I kid, but let me know if you’re as big as a fan.
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 jalapeno, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp turmeric
- 1 small butternut squash, peeled, seeded, and cut into 1" cubes
- 2 carrots, peeled and sliced a 1/2"
- 1 tsp salt
- 4 cups vegetable stock
- 1 cup canned diced tomato
- 3/4 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1/4 cup golden raisins
- 1/4 cup dried apricots, quartered
- 1/3 cup green olives, quartered
- 1/2 lemon
- toasted almonds, and chopped cilantro or mint, or cilantro micro-greens for garnish
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In a large dutch oven or heavy bottom pot, heat oil over medium heat. Add the onions, jalapeño, and garlic. Cook until softened, about 5 minutes. Add the cumin, coriander, cinnamon, cardamom, and turmeric and cook until fragrant, about 1 minutes. Add the squash and carrots and season with salt. Cook for 5 minutes more, stirring occasionally. Add the vegetable stock and diced tomatoes and bring to a boil and then simmer for 20 minutes, uncovered.
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Stir in the quinoa and simmer covered for an additional 10 minutes. Add the chickpeas, raisins, apricots, and green olives, and simmer for 5 minutes more. Remove from heat and allow to sit covered for 5 minutes. Squeeze the juice of half a lemon and season to taste.
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Serve hot with toasted almonds and chopped herbs.