Monday, January 10, 2011

Food for a Winter's Day: Marrakesh Stew

I made this for Mike and I and it is a new favorite! 

I found it in one of my favorite cooking magazines, Martha Stewart's Everyday Food (Jan./Feb. 2011). The Garam Masala is my addition and you can leave it out if you don't have any.

From a yogic perspective (or Ayurvedic perspective – that is the health branch of yogic philosophy) this is exactly the sort of thing we should be eating on a cold, winter's day. All of the spices in the dish are warming to the body, as are the vegetables used. The chick peas add some nice protein, and serving over quinoa will give you even more. This is a very satisfying and complete vegetarian dish. It also freezes very well.

So make up a nice big pot and enjoy!

May your body, mind and spirit be nourished and blissful,

Marrakesh Stew
Serves 8 * Active time: 10 min. * Total time: 1 hour

Ingredients:1 TBSP extra-virgin olive oil
1 large red onion, diced large
2 teaspoons ground cumin
2 tsp ground cinnamon
1 tsp ground coriander
1 tsp garam masala
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon 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
coarse salt and ground pepper
1 larged diced tomato
3 3/4 cups low-sodium vegetable broth
2 small eggplants, cut into 1-inch pieces
1 can (15.5 oz) chickpeas, rinsed and drained
Served on top of cooked couscous or quinoa.
(1) In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 mins. Add spices, and cook until fragrant, 2 min. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 mins. Add tomato and broth (vegs should be completely covered by liquid; add water to cover if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, for 20 mins.

(2) Add eggplant, stir to combine, and simmer until eggplant is tender, 20 mins. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through.

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