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Marrakesh Stew

This one-pot Moroccan stew is packed with spicy flavor and healthy vegetables. Make this vegetarian dish on a weekend and freeze the leftovers for a fast weeknight dinner.Recipe courtesy of reader Sonya Labbe in Los Angeles.

  • prep: 10 mins
    total time: 1 hour
  • servings: 8

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Ingredients

  • 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

Cook's Note

To store, let cool, then refrigerate in an airtight container, up to 1 week.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, January/February 2011

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Reviews (5)

  • 27 Nov, 2012

    This recipe was delicious. I omitted the butternut squash because I don't care for the texture, and added about a cup of dry roasted unsalted peanuts to the stew after cooking for some texture. It was great!

  • 13 Feb, 2012

    I've made this several times and it's always delicious. This last time I put the uncooked couscous right in the stew and let it boil for a few minutes. Worked out great. I've also made it without the eggplant and it was still great.

  • 31 Jan, 2012

    This was really delicious. I served it over brown rice because we don't care for couscous. Other than the time required to chop the veggies, this was super easy. My two year old was begging for more, and that's saying a lot. I used 1/2 teaspoon cayenne, and it was spicy enough for the adults, but not way too spicy for the little one. I highly recommend this recipe.

  • 20 Nov, 2011

    AMAZING!! I have altered it several ways and they all turn out great. I add a Tablespoon of coriander because I like it. I also have added stew meat and it's wonderful. Butternut squash is a pain to cut up but our store sells it already cut up. The whole family and all our friends LOVE THIS RECIPE!!!

  • 22 Mar, 2011

    Absolutely delicious. Super filling. I substitute the couscous for quinoa, and i find that adding 1/2 a cup of raisins balances the spiciness beautifully. Enjoy! Perfect to make a large batch and freeze in smaller containers for easy work lunches.