Marrakesh Stew
- 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
- This recipe is vegan
- Produce
- Butternut squash, small (1)
- Carrots, large (4)
- Chickpeas (1 can)
- Coriander, ground (1 teaspoon)
- Cumin, ground (2 teaspoons)
- Eggplants, small (2)
- Red onion, large (1)
- Russet potatoes (2)
- Tomatoes (1 can)
- Canned Goods
- Vegetable broth, low-sodium (3 3/4 cups)
- Cooking & Baking
- Allspice, ground (1/2 teaspoon)
- Cayenne pepper (1/2 teaspoon)
- Cinnamon, ground (1 teaspoon)
- Olive oil, extra-virgin (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Couscous, Cooked (1)
Preparation
Read recipe preparation on marthastewart.com
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Published July 27, 2011 (1 year ago).
7 people saved this recipe.
