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.
- 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
- 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.
- 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, 15 minutes.
- Add eggplant and cauliflower, stir to combine, and simmer until cauliflower and eggplant are tender, about 20 minutes.
- 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 http://www.marthastewart.com/335372/marrakesh-stew