Quick little hello this weekend! Things are just the right amount of busy over hear today. We’re whipping up some sourdough pizza and a pumpkin pie to go along with some Harry Potter watching tonight with friends. It’s that time of year an’ all, so no shame. Adam got a new projector last week which means the ugly t.v. is back hidden away, and we get to play movie theatre from in the comfort of our own p.j’s any night we like, so bring on the nootchy popcorn! In the spirit of relaxed weekends and chill movie nights, I thought I’d share this Moroccan inspired stew we’ve been eating tons of lately. It’s one of those perfect one-pot dishes that comes together in 30-ish minutes, relies a lot on pantry goodies, and is super easy on the wallet. Triple win!
When were were in Morocco a couple of years ago we ate a lot of veggie tajines, so naturally we’ve been off of them for a while. But the time has finally come that I love them again. Unlike the traditional tajine that simmers on a stove top, or bakes in a low oven for hours, this stew is a bit of a cheat, but is reminiscent of the original, with not as much fuss, making it suitable for any night of the week.
Peace and hugs, friends <3
WEEKEND LINKS + LOVES
- I know a LOT of people who find grocery shopping super stressful (including some who even do it at 4:30 am to avoid the crowds….you know who you are), so I found this post to be reassuring. I must admit that I’m that person who won’t ever take the last of anything -even that on sale kombucha I passed up today #weirdbuttrue
- This week I’m looking forward to watching this doc, reading this, eating this, and making a big batch of this.
- Excited that this classic is back with a new installment – and there is a sneak peek over on MBG.
- Little interesting read for all the foragers out there. Growing up we always heard stories of boobytraps in the forest to get would-be pickers, but luckily never stumbled across them.
- Holy moly these are cute! Or as I’m learning on Duolingo, kawaii 😉
- Lastly, I’m so stoked to be included in Baked and I’m sharing one of my favourite party recipes over there!
CHICKPEA + VEGGIE MOROCCAN STEW
Serves 4. Print Recipe Here
1 Tbsp. olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 can crushed tomatoes (794g or 28 oz)
2 cans chickpeas (425g or 15 0z), rinsed and drained (or 3 cups cooked)
3 medium carrots, peeled and sliced into rounds (about 1 cup)
2 cups cubed squash
3 cups veggie stock
1/4 cup chopped + pitted dates (or un-sulphured apricots)
1 tsp. ground turmeric
1 1/2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. paprika
1 tsp. chili flakes
1 tsp. sea salt
Cilantro and lemon to garnish
Quinoa to serve
- Add the oil to a soup pot over medium low heat. Once the oil is warmed add the onions and cooked for 5-8 minutes or until they begin to soften. Add the garlic and spices and stir to combine.
- Next stir in the can of tomatoes, carrots, squash, dates, and veggie stock. Cover and bring to a simmer over low heat for 20 minutes or until the veggies become tender.
- After the veggies are cooked, add the beans and sea salt and let the mixture simmer, this time without the lid for 10 or so more minutes or until the flavours mingle and some of the extra liquid evaporates. Taste and add more salt if needed
- Serve over quinoa, couscous, or whatever grain you’re digging, and garnish with some cilantro and a squeeze of lemon.