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Gallery Marrakesh Stew Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 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

Gallery Marrakesh Stew

Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Marrakesh Stew

Marrakesh Stew

Marrakesh Stew

Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Recipe Summary

prep: 10 mins total: 1 hr

Servings: 8

prep: 10 mins

total: 1 hr

prep:

10 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 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

Directions

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)

 Add Rating & Review     94 Ratings   5 star values:        24    4 star values:        32    3 star values:        23    2 star values:        13    1 star values:        2

Reviews (7)

Add Rating & Review     94 Ratings   5 star values:        24    4 star values:        32    3 star values:        23    2 star values:        13    1 star values:        2

Add Rating & Review

94 Ratings 5 star values: 24 4 star values: 32 3 star values: 23 2 star values: 13 1 star values: 2

94 Ratings 5 star values: 24 4 star values: 32 3 star values: 23 2 star values: 13 1 star values: 2

94 Ratings 5 star values: 24 4 star values: 32 3 star values: 23 2 star values: 13 1 star values: 2

  • 5 star values: 24 4 star values: 32 3 star values: 23 2 star values: 13 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       12/17/2017   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!  

Martha Stewart Member     Rating: Unrated       01/13/2017   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).  

Martha Stewart Member     Rating: 5 stars       11/27/2012   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!  

Martha Stewart Member     Rating: Unrated       02/13/2012   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.  

Martha Stewart Member     Rating: 4 stars       01/31/2012   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.  

Martha Stewart Member     Rating: Unrated       11/20/2011   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!!!  

Martha Stewart Member     Rating: Unrated       03/22/2011   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.

    Martha Stewart Member

    Rating: 5 stars 12/17/2017

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: 5 stars

Rating: Unrated 01/13/2017

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: Unrated

Rating: 5 stars 11/27/2012

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 02/13/2012

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 01/31/2012

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: 4 stars

Rating: Unrated 11/20/2011

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 03/22/2011

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.

All Reviews for Marrakesh Stew

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Marrakesh Stew

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest