Sunday, March 20, 2011

Marrekesh Stew

As I was flipping through magazines cleaning off my coffee table, I found this recipe in Everyday Foods and tore it out. Not sure which month it was, but it was recent. This dish is a little spicy but could be toned down by using less cayenne pepper - either way it's very flavorful with so many spices and very hearty! It made a bunch and I have several containers in the freezer for another day.

Marrekesh Stew
Serves 8

  • 1 TB extra virgin olive oil
  • 1 large red onion, diced large
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1/2 to 1 tsp cayenne pepper
  • 1/2 tsp ground allspice
  • 4 large carrots, cut into 1 inch pieces
  • 2 russet potatoes, peeled and cut into 1 inch pieces (I used 6 small red potatoes instead)
  • 1 small butternut squash, peeled, seeded and cut into 1 inch pieces
  • coarse salt and ground pepper
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 small eggplants cut into 1 inch pieces (I used one medium one)
  • 1 can (15.5oz) chickpeas, rinsed and drained
  • cooked couscous (optional) for serving
  1. In a large 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 carots, potatoes and squash and season with salt and pepper. Cook, stirring occasionally until beginning to brown, 5 minutes. 
  2. Add tomatoes and broth (veggies should be completely covered by liquid, add water if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered for 20 min.
  3. Add eggplant, stir to combine, and simmer until 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. To store, cook then refrigerate for 1 week, or freeze for 3 months.
(without couscous)
212 calories, 3g fat, 6g protein, 44g carb, 9g fiber

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