Mmmm, this stew.

Easy to put together, unusual and somehow familiar at the same time, it will suffuse your house with the beautiful smell of cinnamon and make everyone gathered to eat it fight for the first bowl.

It’s the number one thing my kids ask for whenever they come home, especially in the cold months when a warm delicious stew is just what the vegan doctor ordered.

Here’s what you’ll need:

Moroccan Vegetable Stew

1 tbl olive oil

2 lbs. mushrooms, sliced (I like to use a combo of Shitake, portobello and button, but anything will do)

1 cup frozen petite green peas

1 16 oz can of chick peas, rinsed and drained

8 carrots, peeled and sliced into thin coins

1 large yellow onion, chopped

4 cloves garlic, minced

6 cups vegetable broth

2 teaspoons smoked paprika

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 bay leaves

1/4 teaspoon red pepper flakes (optional)

1/2 cup raisins (I like golden but any kind will do)

salt and pepper to taste

fresh cilantro for garnish

Heat oil in a large stockpot or Dutch oven, lower heat and sauté onions and garlic  with a dash of salt until onions are translucent—5-7 minutes.

Add carrots, mushrooms and all spices except bay leaves and stir well, cooking one more minute until spices thoroughly coat everything and fragrance is released.

Add veggie broth, bay leaves and raisins, bring to boil and simmer 20 minutes.

Add chick peas and green peas and cook, stirring, another 5 minutes.

Serve in bowls over prepared cous cous (or quinoa if gluten free) with a generous bunch of fresh cilantro and some good crusty bread for soaking up the broth.

*I like to add a drizzle Sriracha chili sauce on top as well.

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Author: Erica Leibrandt 

Editor: Emily Bartran

Photo: Enric Martinez/Flickr