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Marrakesh Stew

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

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!

Nutrition Facts

Servings 8