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Moroccan-Spiced Pumpkin and Parsnip Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 cups pumpkin, peeled and cubed
  • 3 medium parsnips, peeled and sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant. Add the cubed pumpkin and sliced parsnips. Cook for 3 minutes, stirring to coat the vegetables with spices.
  • Pour in the diced tomatoes and vegetable broth. Add the chickpeas, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the pumpkin and parsnips are tender.
  • Remove the pot from the heat. Stir in the lemon juice. Ladle the stew into bowls and top each serving with chopped cilantro.

Notes

Simmer a few extra minutes uncovered if you prefer a thicker broth. The chickpeas add protein and help the stew feel more complete as a main dish. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Wooden spoon