Moroccan Stew with Pita Bread

I was intrigued by this recipe the moment I saw it. For one, I just thought the combination of ingredients sounded good. For two (and probably what spiked my curiosity the most) was that the original post states, "I can’t even describe how delicious this was." Wow. Wouldn't that make you want to try it to?!

So I did. And she was right. The combination of flavors was just extraordinary. The spices merry together to add a depth of flavor that is just difficult to describe. We served homemade pita bread alongside to soak up the broth, and this worked together really well too.

Now, for the sake of honesty, I must tell you that the butternut squash and whole chick peas were a bit on the "edge" for my hubby, and he probably wouldn't request this dish often because of those components. However, he did agree that the overall flavor of the dish was fabulous. So, if you aren't afraid of butternut squash and chick peas, try this dish!

Moroccan Vegetable Stew with Pita Bread

1 medium onion, chopped
1 tablespoon olive oil
1 small butternut squash, peeled and chopped (about 1 1/2 cups worth)
1 medium potatoes, peeled and chopped
3/4 cup chopped carrots
1/2 cup chopped celery
3 plum tomatoes, chopped (*I used 1 28 oz. can, drained)
1 can garbanzo beans
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
pinch of cayenne pepper
1 1/2 cups vegetable broth
2 cups water
salt and pepper to taste

2 tablespoons coconut milk per bowl, to serve

In a large saucepan, heat olive oil on medium heat and add onions, sauteing until soft. Add spices and cook for another minute.

Stir in squash, potatoes, carrots, celery, tomatoes, broth and water. Bring to a boil then reduce heat and let simmer for 20-25 minutes. Add garbanzo beans and bring to a boil. Reduce to a simmer and cook for 10-15 minutes. Add salt and pepper to taste.

Drizzle about 2 tablespoons coconut milk over each bowl before serving. (Don't skip this!! It adds a lot to the dish).


Homemade Pita Bread

This is quite easy and fun to make and results in a very soft, tender pita! Abe especially thought it was neat to see the "pillows" of bread in the oven! These are also delicious for sandwiches and are by far one of the most economical breads to make at home. My estimation is that I spent around 30 cents for this batch of pita bread, and store bought breads are around $3 on average. If you decide to go the whole wheat route, I would personally recommend using a combination of whole wheat and white flours. I've made them both ways, and a 100% whole wheat pita is significantly drier and less tender. Of course, using all white flour will yield a softer pita still. Well wrapped, the pitas freeze very well!

Perfect for a sandwich filling:

2 1/4 tsp. yeast
1/2 cup warm water
3 cups all purpose flour
1 1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl, then make a small well in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes or until dough is smooth and is no longer sticky.

Coat a large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Cover and allow to sit in a warm place for 2-3 hours, or until it has doubled in size.

Once doubled, punch down and then roll out in a rope and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Place rack in lowest rung of oven and place baking sheet on rack. Preheat oven to 500 F.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Quickly place each circle onto the hot baking sheet. Bake for 4 minutes (bread should puff up). Turn over and bake for 2 minutes.

Puffed up in the oven:

Remove each pita with a spatula from the baking sheet and repeat with additional dough.

Use spatula to gently push down puff.


sources: Stew: How Sweet It Is ; Pitas: Mid East Food