Wednesday, January 26, 2011

Marrakesh Express!

So, I was flipping through a magazine I get, Every Day Food, and this Marrakesh Stew caught my eye. From the title I knew it would most likely be fragrant with spices that we like. Of course, the title also made me think about the song "Marrakesh Express" from 1969..............the year I met my dear husband..............good times and a great song. For those of you who remember, here's a walk down memory lane and for my blog readers who are too young to know what I'm talking about, give a listen :-)


Back to the food....this stew is seriously good and it makes a lot.  If you're only cooking for two, you will have leftovers for another dinner and stew to freeze.

Marrakesh Stew

1 T olive oil
1 large red onion diced large
2 t ground cumin
1 t cinnamon
1 t ground coriander
1 t cayenne pepper
1/2 t 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
salt and pepper
1 can diced tomatoes
3 3/4 cup vegetable broth
1 small eggplant. peeled and cut in 1 inch pieces
1 can chickpeas,  rinsed and drained
cooked couscous

In large Dutch oven, heat oil and and add onion, cooking about five minutes. Add spices and cook another minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook stirring frequently, for about five minutes. Add tomatoes with their juice and the broth. Vegetables should be covered. If not, add some water. Bring to a gentle simmer and cook, uncovered 20 minutes.

Add eggplant, stir to combine, and simmer 20 minutes. Stir in chickpeas, season to taste with salt and pepper. Cook until chickpeas are warm--5 minutes or so. Serve stew over couscous.


  1. I KNEW you could rock vegan cooking!! This looks delicious.

  2. and hey--I met my own personal husband in 1969 also! That's a very good vintage in a husband.