The exact blend of spices in ras el hanout can vary quite a lot depending on where you buy it, and it can include everything from the spices listed above to saffron and rose petals. Morocco is famous for its spice markets, and the direct translation of ras el hanout is “top of the shop,” similar to how we refer to good liquor as “top shelf.”
But don’t worry! The recipe I give here uses spices that you’re likely to already have in your spice cupboard or that can be easily found at the grocery store. Feel free to use a store-bought version here, as well.
Moroccan-Spiced Sweet Potato and Chickpea Stew
Ingredients:
For the Ras el Hanout spice mix (or substitute a store-bought mix):- 1 1/2 tablespoons ground cumin
- 3/4 tablespoons coriander
- 3/4 tablespoons ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons turmeric
- 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika
- 2 tablespoons olive oil
- 1 large onion, diced (6 to 8 ounces)
- 3 tablespoons grated fresh ginger
- 2 tablespoons ras el hanout
- 4 to 5 medium carrots, sliced (about 1lb)
- 1 medium parsnip diced (about 3/4 lb)
- 2 medium sweet potatoes, peeled and cubed (about 1 lb)
- 2 roasted red peppers (from a jar or homemade), diced
- 1 tablespoon grated lemon zest
- 1/2 cup dried apricots, roughly chopped
- 4 cups water or broth
- 1 can (15 ounces) chickpeas, rinsed and drained
- 6 to 8 cups baby kale or baby spinach
- Lemon wedges, to garnish (optional)
- Sliced jalapeno peppers, to garnish (optional)
- Chopped parsley, to garnish (optional)
- Vegan or regular yogurt, to serve (optional)
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