Marrakesh Stew

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

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.

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.

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!

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Marrakesh Stew