Vegan Moroccan Stew

Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.

Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.

Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.

Taste stew and season with more salt, if desired.