Marrakesh Stew

Makes 8 servings

This hearty stew is loaded with winter vegetables. It will smell delicious as it simmers on your stove.  It will warm you up on a cold day.  We served it over couscous, but for a gluten-free option, serve it on it’s own, or over rice, quinoa or millet.

Kitchen equipment

  • Large heavy pot with lid
  • Measuring cup, measuring spoons
  • Wooden stirring spoon
  • Cutting board & knife
  • Can opener
  • Sieve or strainer


  • 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 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, scrubbed and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces (we bought ours ready-cut from the market)
  • salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes (we used fire-roasted)
  • 3 3/4 cups low-sodium vegetable broth
  • 1 medium eggplant, cut into 1-inch pieces
  • 1/2 cauliflower, cut into pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous, preferably whole wheat (optional, or use other grain of your choice), for serving


  1. In an 8-quart Dutch oven or large heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes.
  2. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute.
  3. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes.
  4. 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, 15 minutes.
  5. Add eggplant and cauliflower, stir to combine, and simmer until cauliflower and eggplant are tender, about 20 minutes.
  6. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew over couscous (or any other grain you prefer: rice, quinoa, millet).

Adapted from a Martha Stewart recipe in her book Meatless (2013) and also available at  



One thought on “Marrakesh Stew

  1. Pingback: Halifax Supper Club, January |

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