One pot vegetable stew with hawaij

This vegetable stew is a delicious one-pot dinner that practically makes itself! Simply pop everything in the pot and let it cook in the oven while you relax.

I love a dinner where I can simply put all the ingredients into a pot, pop it in the oven, and come back a while later when everything is cooked and ready to serve.

I’ve become especially fond of this way of cooking since I was given a fabulous cast iron casserole (sometimes called a Dutch Oven) for my birthday! It’s so easy, and the results are usually so delicious, that I cook this way at least once a week.

Vegetable stew with hawaij

This hearty vegetable stew was just such a dinner. I simply added chunky vegetables, chickpeas, orzo, tinned tomatoes and stock to my cast iron pot, then seasoned it with hawaij l’marak – a fabulous blend of savoury spices – before popping it in the oven.

Then I simply put my feet up and let the oven do the work!

What is hawaij l’marak?

Hawaij l’marak simply means “spice mixture for soup”. It is a tasty blend of aromatic spices originating in Yemen. It was brought to Israel by Yemenite Jews during the last century. (If you’re interested to read more about the history of the Teimanim or Yemenite Jews, check out this article on Wikipedia.)

The spice mixture is traditionally used to season marak regel or “foot soup” – a meaty soup that uses slow cooked shin bones for a deep rich flavour.

Clever cooks also use hawaij to spice up vegetable soups and stews, fish dishes, rice, and plenty more. It has a very savoury, fragrant flavour that complements a wide range of foods.

Where to find hawaij for soup

Until fairly recently it was necessary to visit a specialist spice vendor in one of Israel’s fabulous markets, to get your hawaij. However since the spice blend is so popular, it is now easy to obtain in grocery stores in Israel, and in Kosher/Jewish shops worldwide.

However, if you’re unable to locate ready-made hawaij, it is easy to mix it yourself.

What spices are in hawaij l’marak?

Hawaij l’marak typically contains the following spices:

• black pepper
• cardamom
• coriander
• cumin
• turmeric

It may also contain:

• ground cloves
• caraway
• nutmeg
• saffron
• fenugreek
• onion powder

To make your own hawaij, simply mix 1 tablespoon each of black peppercorns, cardamom seeds and coriander seeds, with 3 tablespoon each of cumin seeds and ground turmeric. Grind everything to a fine powder using a mortar and pestle or spice grinder.

Vegetable stew recipe

Hawaij is the perfect seasoning for this delicious all-in-one vegetable stew recipe. The spices bring out the flavours of the vegetables, and transform the basic ingredients into something deep and delicious.

Since this vegetable stew is a hearty winter dish, I chose robust and flavoursome vegetables like carrots, tomatoes and onions. I added chickpeas for texture and protein. Finally I included orzo to bulk out the stew and thicken it, and make this vegetable stew a one-pot dish.

Since it has protein, carbs and veg, there’s no need to serve anything else alongside!

Ingredients for all-in-one vegetable stew

This vegetable stew uses store cupboard basics to create a hearty and delicious dinner. To make it you will need:

• onions
• carrots
• celery
• garlic
• tinned tomatoes
• tinned (or ready-cooked) chickpeas
• olive oil
• orzo or other small pasta – or use p’titim (Israeli pearl couscous)
• vegetable stock
• hawaij l’marak spice blend
• fresh lemon juice – optional
• fresh parsley to garnish

You will be amazed how such simple ingredients can make something so delicious!

How much hawaij?

In the recipe I’ve called for 1-2 tablespoon of hawaij l’marak. This may sound like a lot! However it does lend a really delicious flavour to the stew. My family likes our food well-seasoned, so I tend to have a heavy hand with spices. If you prefer yours a little more subtle, simply use a little bit less.

Soup or stew?

The recipe produces a dish with a thick and chunky texture – almost an orzotto. However if you prefer a ‘soupier’ texture, you can simply add more stock. You can either add another 250ml before cooking, or else adjust the texture by adding stock a little at a time, once the stew comes out of the oven.

One pot vegetable stew

I really hope you enjoy this one pot dish. Once you’ve discovered this easy method of cooking there’s no looking back!

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📖 Recipe

More delicious one pot recipes

If you love easy recipes where everything cooks together in one tray/cassrole dish/pot, why not try this Mediterranean vegetable and halloumi tray bake, this delicious baked barley risotto with butternut squash, or this gooey wild mushroom and spinach one pot pasta dinner.

I’m linking this recipe up with #CookBlogShare.