In celebration of festival season, I wanted to keep on trend with some bohemian moroccan stew!
It's just like any chili or stew but with the addition of the moroccan paste: harissa! Harissa is a hot chili paste with chilis, red pepper, garlic, etc... it's necessary for the strew and helps elevate all the flavors. If you can't find this at the grocery store (like us), you can easily make this by rehydrating dried chilis (recipe here)
2 packages of ground turkey
1 small can of harissa
2 medium onion, diced
8 carrots, diced
5 celery stalks, diced
3 32oz box of chicken broth
1 small can of crushed tomatoes
2 cans of garbanzo beans
1 can of corn
1 handful of chopped fresh parsley
Note: Add more or less of the onions, carrots, and celery. It's really your preference! This is just how we like it at our home.
1 tbs cumin
1 tsp salt (add more or less)
1 tbs harissa spice (you can buy this at whole foods at the ground spices section)
1 tsp panch phoron (it's a Bangladeshi spice from my mother land, and can be easily re-created with the following ingredients)
1 tsp cracked pepper
1 tsp fresh tumeric
1 tsp fresh ginger
Brown the turkey first. Add half of the spice mix blend and 2 tbs of harissa (if you want to add more, wait till later when the broth is in). Once browned add the mirepoix (fancy name for onions, carrots, celery) and cook down for 10-15 minutes.
Add the broth and tomatoes. Let cook for 5-10 minutes. Once completed, add the garbanzo beans and corn (feel free to add other ingredients if you are adventurous. Kale, squash, potatoes, etc... will all taste great in this!) Add the remaining spice blend and harissa and let simmer for about 30 minutes.
Serve immediately (garnished with parsley) with your favorite loaf of bread (sourdough is our favorite) if you are craving carbs!