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Marrakesh Stew

AuthorMaria
Yields8 Servings
 1 tbsp coconut oil
 1 large red onion, chopped
 2 garlic cloves, minced
 1 cinnamon stick (or 1 tsp ground cinnamon)
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp ground cloves
 1 tsp ground turmeric
 ½ tsp ground cayenne (or 1/4 tsp crushed hot chiles)
 1 pinch ground allspice
 1 pinch ground nutmeg
 5 carrots, chopped
 2 medium turnips (or 1 rutabaga), chopped
 2 medium potatoes, chopped
 1 small butternut squash, peeled and chopped
 salt and pepper, to taste
 2 cups stewed or diced tomatoes
 4 cups vegetable broth, water, or tomato juice
 2 cups cooked chickpeas
 ½ cup raisins
1

Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté until translucent and tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute. Add carrots, turnips or rutabaga, potatoes, and squash and season lightly with salt and pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes.

2

Add tomatoes and broth or water until vegetables are completely covered by liquid (add more water if necessary). Bring to a boil. Cover, reduce heat, and simmer for 30-40 minutes.

3

Stir in chickpeas and raisins. Cover and cook an additional 10 minutes, until vegetables are tender and stew is very fragrant. Serve warm and enjoy!

Meat Variation: Brown 1 ½ pounds grass-fed boneless lamb, beef, or venison cubes in the oil first and remove from pot and set aside.  Sauté the onion and garlic and return meat to pot.  Continue recipe as directed.  

Serving suggestions:  Serve on a bed of couscous, brown rice, quinoa, or millet.  Garnish with chopped parsley and toasted sliced, slivered, or chopped almonds.  

Ingredients

 1 tbsp coconut oil
 1 large red onion, chopped
 2 garlic cloves, minced
 1 cinnamon stick (or 1 tsp ground cinnamon)
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp ground cloves
 1 tsp ground turmeric
 ½ tsp ground cayenne (or 1/4 tsp crushed hot chiles)
 1 pinch ground allspice
 1 pinch ground nutmeg
 5 carrots, chopped
 2 medium turnips (or 1 rutabaga), chopped
 2 medium potatoes, chopped
 1 small butternut squash, peeled and chopped
 salt and pepper, to taste
 2 cups stewed or diced tomatoes
 4 cups vegetable broth, water, or tomato juice
 2 cups cooked chickpeas
 ½ cup raisins

Directions

1

Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté until translucent and tender, about 5 minutes. Add spices and cook, stirring, until fragrant, about 1 minute. Add carrots, turnips or rutabaga, potatoes, and squash and season lightly with salt and pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes.

2

Add tomatoes and broth or water until vegetables are completely covered by liquid (add more water if necessary). Bring to a boil. Cover, reduce heat, and simmer for 30-40 minutes.

3

Stir in chickpeas and raisins. Cover and cook an additional 10 minutes, until vegetables are tender and stew is very fragrant. Serve warm and enjoy!

Marrakesh Stew

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