Recipe Book

Marrakesh Stew

Updated: 06 Oct 2022

Ingredients

• Olive oil
• 1 red onion
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• Generous pinch cayenne
• 2 large carrots, peeled and diced
• 1 potato, diced
• 1 butternut squash, peeled seeded and diced
• Salt and pepper
• 1 tin chopped tomatoes
• 1 tin chick peas
• 500ml vegetable stock
• 1 aubergine
• 150g cous cous

Method

1. Saute the onion in a large pan. Stir occasionally. Add the carrots, potatoes and squash. Season with salt and pepper. Cook for about 10 minutes until softened. Add the cumin, cinnamon, coriander, cayenne, and stir until fragrant - about another 2 minutes.
2. Add the vegetable stock, tomatoes, and chickpeas. Cover the pan and simmer.
3. Chop the aubergine. Add to the stew. The stew needs to simmer for about 30 minutes total.
4. When the stew is reay, prepare the cous cous per package instructions and serve with the stew ladled over the cous cous.