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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (7)

94 Ratings
  • 5 star values: 24
  • 4 star values: 32
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 2
Rating: 5 stars
MINOUCHKA -- This recipe is a family and friends favorite, and it will always be a winner. It is not only delicious but easy to prepare. I also prepared it with stew meat. Served over couscous and garnished w/ toasted slivered almonds. YUM, YUM!
Rating: Unrated
I look forward to trying this recipe, as I love so many North African dishes. I'm just wondering if there is a particular spice blend that would simplify the list of spices? I have several North African spice blends in my freezer (ras-al-hanout for example).
Rating: 5 stars
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!
Rating: Unrated
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.
Rating: 4 stars
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.
Rating: Unrated
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!!!
Rating: Unrated
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.