Marrakesh Stew

This stew uses warm winter vegetables, and is great on a snowy yucky New England night like tonight. Marrakesh is a city in Morocco, and the Moroccan spices in this stew give it a sweet and spicy unique taste.

Marrakesh Stew

1 tablespoon oil
1 onion chopped
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon allspice
4 large carrots
2 parsnips
2 russett potatoes
1 acorn squash
salt and pepper
1 can diced tomatoes (15.5 oz)
3 3/4 cups veggie broth
2 small eggplant
1 can chickpeas

In  an 8 quart pot heat oil. Over medium heat cook onion until soft. Add spices and cook for one minute. Chop all veggies to 1 inch pieces. Add  carrots, parsnips, potatoes, and squash. Saute until starting to brown. Add tomatoes and broth (the liquid should just cover the veggies). Bring to a boil, season with salt and pepper. Simmer uncovered for 20 minutes. Add eggplant, simmer 20 more minutes. Stir in chickpeas and simmer 5 min. Serve with couscous or rice.