There's nothing quite like a spicy stew to warm you up on a chilly evening. This vegan Moroccan stew is hearty and healthy, loaded with vegetables and a good dose of spices: cumin, cinnamon, coriander, cayenne and allspice. It smells amazing as it simmers on the stove, and is perfect served over couscous.
If you don't like eggplant, you can omit it from the recipe, or peel it if you don't care for the skins. My husband is a little funny about the texture of eggplant. The first night we ate this stew, the eggplant was too firm and the skin not as tender as he likes. The second and third nights, the eggplant was much softer and we both liked it better. The next time I make this dish, I might peel the eggplant. I hope you give this delicious stew a try.
Before this year comes to an end, I'd like to thank each and every one of you for visiting My Little Bungalow. I appreciate you all so much. Have a happy and healthy New Year!
Spicy Moroccan Stew
1 tablespoon olive oil
1 medium yellow onion, diced large
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne pepper (I used 1/2 teaspoon, and we found the stew to be pretty spicy, especially the second and third nights!)
1/2 teaspoon ground allspice
4 to 5 large carrots, peeled and cut into 1" pieces
2 russet potatoes, peeled and cut into 1" pieces
1 small butternut squash, peeled, seeded and cut into 1" pieces
1 can (14.5 oz.) diced tomatoes
4 cups low-sodium vegetable broth
1 small eggplant, cut into 1" pieces (if you don't like eggplant, omit it; you can also peel the eggplant if you don't like the skin)
1 can (15.5 oz.) chickpeas, rinsed and drained
1. In an 8-quart Dutch oven or stockpot, heat oil over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add cumin, cinnamon, coriander, cayenne and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, squash, tomatoes and their juice and vegetable broth (vegetables should be covered by liquid; add some water if needed). Season with coarse salt and ground pepper. Bring to a boil, lower heat to a simmer and cook, uncovered, for 20 minutes.
2. Add eggplant, if using, and stir to combine. Simmer until eggplant is tender, about 30 minutes (if not using eggplant, make sure the carrots and potatoes are cooked until tender before continuing). Stir in chickpeas. Season to taste with salt and pepper, and cook until chickpeas are warmed through, about 5 minutes. Serve stew over cooked couscous.
Note: this recipe makes a large pot of stew; you can freeze some of it for up to 3 months.
adapted from Everyday Food