Moroccan Vegetable Hot Pot

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I get excited about Whole Nourishment recipes. To make it on the blog they must pass the "gut check". Are they delicious? Doable and practical? And most importantly, do they make me feel good? This Moroccan Vegetable Hot Pot passes with flying colors. Good and good for you, this fragrant, hearty, one-pot wonder is plain ole feel-good food.

Hot Pot technically refers to a variety of East Asian stews. Traditionally, pots of simmering broth were placed in the middle of the dining table and meat, vegetables, dumplings, or seaweed were added in to cook. My Hot Pot is cooked on the stove top, but served directly from the soup pot. Inspired by a slow-cooking vegetable tagine, this is the quick, deconstructed version made of humble but hearty root vegetables and cabbage, warming spices of cumin, cinnamon, and ginger, and a few fun (and essential!) toppings. Because let's be honest, it's always about the toppings. Toppings are like accessories to an outfit. They're the final touches that pull the dish together and make the flavors pop.

The Humble Cabbage

Cabbage is not traditional in a tagine, but if you've never eaten it cooked in a stew, give it a try. It adds a subtle richness and sweetness to the broth that you can't get from other vegetables. Plus cabbage is a natural superfood. We need it in our diet, yet it's often overlooked. This sulphur-rich, detoxifying, cruciferous vegetable is known for its ability to cleanse the liver (especially helpful during our heavier, winter diet), heal the digestive tract, fight inflammation and oxidative stress, protect against breast and prostate cancer, and support bone health. (Note, if you have a thyroid condition, check with your doctor before consuming cruciferous vegetables.)

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Serve this Moroccan Hot Pot for a midweek meal or a weekend dinner party. Either way, you'll have diners, meat and veg-lovers alike, going back for more.

Moroccan Vegetable Hot Pot

• 2 Tbsp. olive oil
• 2 tsp. ground cumin
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 small onion, diced
• 2 cloves garlic, minced
• 5 cups (1.2 L) water
• 3 cups (270 gr) cubed butternut squash (~ 1 small butternut squash)
• 2 medium carrots, chopped
• 1/2 medium Savoy cabbage, halved, cored and sliced
• 1 1/2 cups (210 gr) chickpeas
• 2 tsp. salt
• 1-2 tsp. harissa paste (from jar, not tube!)
• 1 large unwaxed lemon
• Large handful green olives
• Toppings: Harissa Yogurt (below); Cooked whole grain couscous; Fresh cilantro; Toasted, shelled pistachios

1. Heat oil in a large, heavy-bottomed soup pot over medium heat. Stir cumin, cinnamon, and ginger into oil. Cook for one minute, until fragrant. Add onion and garlic; cook for 2-3 minutes until beginning to soften. (If pan looks dry, add a splash of water.)
2. Add water, butternut squash, carrots, cabbage, chickpeas, and salt. Cover, raise heat to high, bring to a boil, reduce to simmer. Cook for 15 minutes, until squash is just tender. (Prepare toppings while hot pot cooks.)
3. Stir in harissa, zest of whole lemon, and juice of 1/2 the lemon. (Add more lemon juice later, if desired.) Ladle into bowls and finish with toppings. I like to place all toppings out for everyone to finish off their own bowls.

Harissa Yogurt

Notes: This is a formula rather than a recipe. Add suggested ingredients and taste as you go until you get a pink-hued and flavorfully-spiced yogurt to your liking.

• 1/2 cup (120 ml) best quality full-fat yogurt
• 1-2 tsp. Harissa paste (from jar, not tube!)
• Splash of apple cider vinegar
• Generous pinch salt

1. Add yogurt to a small bowl. (I like sheep's yogurt because it's thick and rich. For a dairy-free option, choose a plain coconut or almond yogurt.)
2. Add remaining ingredients. Stir well to combine.