This one-pot Moroccan stew, courtesy of reader Sonya Labbe in Los Angeles, is packed with spicy flavor and healthy vegetables. Make this on a weekend and freeze the leftovers for a fast weeknight dinner.
- Total Time:
- Servings: 8
Source: Everyday Food, January/February 2011
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, diced large
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 4 large carrots, cut into 1-inch pieces
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
- Coarse salt and ground pepper
- 1 can (14.5 ounces) diced tomatoes
- 3 3/4 cups low-sodium vegetable broth
- 2 small eggplants, cut into 1-inch pieces
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- Cooked couscous (optional), for serving
In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.