I think might be possibly the most healthy dish in the world. This Moroccan stew is high in fiber, vitamins, minerals and protein. And it tastes good. Enough said. (Well, for those who know me, rarely am I that succinct). This version is vegetarian, as I am making it for lunch @ work-and it thus must be without meat, but it is awesome with chicken or lamb added, and served over couscous.
1 head garlic, chopped
2 onions, chopped
2 large carrots, peeled and cut into 1/2 inch thick pieces, or about 1 1/2 cups cut baby carrots
1 celery rib with leaves, chopped
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup chopped parsley
1/2 cup chopped cilantro
1 14 ounce can diced tomatoes
3 cups vegetable stock (I used Trader Joe's individual vegetable stock concentrate and added water)
1 14 ounce can chickpeas, drained and rinsed well
1 red pepper, chopped
1 pound butternut squash, cut into roughly 1 inch cubes
1 medium eggplant, chopped into roughly 1 inch cubes
1 cup sultanas (golden raisins)
1/2 teaspoon crushed red pepper flakes
1 box prepared couscous
Heat up olive oil in large stew pot over medium-high heat. Add celery, carrots, onions and garlic. Stir for 1 minute, then turn heat down to medium. Let cook about 7 minutes. Add dry spices and let cook 1 minute until fragrant. Add lemon juice.
Add parsley and 1/4 cup cilantro. Add tomatoes and bring to boil. Add in vegetable stock, chickpeas and butternut squash. Cook, simmering, 1 hour.
Salt eggplant pieces, let rest 2 minutes then rinse well with water and add, along with crushed red pepper flakes, and chopped red pepper to stew.
Chop up sultanas and add to stew. Cook additional 1 1/2, or until vegetables are tender. Add additional seasoning to taste. Stir in remaining 1/4 cup cilantro.
Serve over prepared couscous.