Moroccan-style Carrot, Celery, and Leek Stew with Chick Peas, Kalamata Olives, and Dried Lemon

3 cups diced carrots
3 cups diced, washed, leeks
2 cups diced celery
1 15 oz can, organic chickpeas, drained, and rinsed
1 cup pitted, quartered kalamata or green olives
1 1/2 qt vegetable stock
2 tbsp extra virgin olive oil
2 tsp ground dried lemon powder
(or 1 tbsp each of lemon and lime juice)
1 cinnamon stick
1 tbsp grated fresh turmeric
1 tbsp ground cumin
2 tsp garlic powder
1/4 tsp ground cloves
salt to taste
Black pepper to taste

Garnish with kefir cheese (here), sour cream, Greek yoghourt, or vegan cashew cream. Wash and peel the carrots, cut into 1/2 inch dice; set aside.

Wash the celery, cut away the leaves and smaller stems (save for stock), dice the remaining stalks into 1/2 inch pieces; set aside.

Wash the leeks really well as they will most likely be sandy, especially in the crevices around the leaves, cut away and discard any discolored leaves.

Cut off the root end, cut the white leek stem away from the green leaves, slice the white leek stem in half lengthwise, separate the various layers under running water as dirt/sand will often be found in between the layers; drain.

Dice into 1/2 inch pieces; set aside. Save the greens for stock. Drain and rinse the chickpeas; set aside. Peel the fresh turmeric rhizome, grate; set aside.

Heat a large soup pot on medium-high heat, wait a minute or two for the pot to heat up, add the oil, wait another minute for the oil to heat up, add the leeks and all the spices (dried lemon powder, cinnamon stick, cumin, garlic powder, and cloves), stir to mix well, when the leeks have softened add the rest of the ingredients (except salt and pepper), stir to mix well.

Taste for seasoning, add kosher salt and black pepper, cover and cook for 45 minutes, stirring occasionally.

Your Moroccan-style carrot, celery, and leek stew with chickpeas, kalamata olives, and dried lemon is done!

from: wordenfarmtotable.com