Best Marrakesh Stew Recipes

Marrakesh Stew image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 212 g, Fat 3 g, Fiber 9 g, Protein 6 g

Marrakesh Lentil Stew image

Provided by Auntie Mags

Categories Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 cups chicken stock
2 cups dried red lentils
2 1/2 cups cooked sausage or 2 1/2 cups kielbasa
1 cup dry red wine
1 (15 ounce) can diced tomatoes with juice
1 (12 ounce) can corn
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon cumin
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons ginger, minced
2 teaspoons dried thyme