Morrocan Stew

Again, I’ve made a much bigger batch than intended. That’s ok I guess. There are now 3-4 servings of leftovers in the freezer for a rainy day.

The inspiration came from the cookbook Meatless. I made several adjustments for personal taste. This first attempt was perfectly tasty, and I really liked the warmth of the spice blend. There are a couple things I’ll consider doing differently next time. I’ll probably reduce the tomatoes by half and add more stock to accommodate. The dish is typically served with couscous, but that idea seemed too starchy to me with all the potatoes this time. I think I’d like it with couscous, so I’ll either reduce the potatoes or leave them out altogether. I thought I left it tame enough for the little dude, but the cayenne proved “too spicy”, so I’ll leave out the cayenne and have each person add their own heat to each serving.

Morrocan Stew
Serves: 6
  • 1 onion diced
  • 1 TB oil
  • 2 carrots, diced
  • 2 potatoes, diced
  • 2 cups cubed butternut squash
  • 2 cans diced tomatoes
  • 3 cups vegetable stock
  • 1 eggplant peeled and cubed
  • 1 cup garbanzos, cooked and drained
  • 1½ tsp cumin
  • 1½ tsp cinnamon
  • ½ tsp ground coriander
  • ½ tsp cardamom
  • 1 tsp cayenne pepper
  • 1 tsp allspice
  • salt and pepper to taste
  1. Heat heavy pot with oil. Add onion and cook until tender, approximately 5 minutes. Add spices and cook for a minute or so. Add potatoes, carrots, tomatoes, and stock. Bring to bubble. Simmer covered for 1 hour. Add butternut squash, eggplant, and garbanzos. Simmer covered for another 45 minutes or until vegetables are desired tenderness.


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