Beet, Squash, and Radish Moroccan Stew

Beet, Squash, and Radish Moroccan Stew

Ingredients (19)

For the stew:

  • 1 (1 1/2- pound) butternut squash
  • 2 tablespoons olive oil
  • 1 medium yellow onion, medium dice
  • 4 medium garlic cloves, minced
  • 1 tablespoon kosher salt, plus more for spices
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 pound beets, peeled and medium dice (about 3 cups)
  • 2 1/2 cups water
  • 1/3 cup harissa, plus more for serving
  • 1 pound radishes (about 2 bunches), stems trimmed and cut in half
  • 1 (15- ounce can) chickpeas, likewise referred to as garbanzo beans, drained pipes and rinsed
  • 1/4 cup golden raisins, also referred to as sultanas
  • 1 tablespoon honey
  • 2 tablespoons finely sliced preserved lemon, or the finely grated enthusiasm of 1 medium lemon (about 1 1/2 teaspoons)

For serving:

  • 2 cups couscous, cooked according to the package instructions
  • 3/4 cup sliced almonds, toasted
  • 1/4 cup coarsely sliced fresh cilantro

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Nutritional Details

  • Calories729
  • Fat1544 g
  • Saturated fat 1.79 g
  • Trans fat 0g
  • Carbs12472 g
  • Fiber191 g
  • Sugar2368 g
  • Protein2834 g
  • Cholesterol 0g
  • Sodium104752 mg

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Stew does not need to be thick, meaty, and time-consuming; instead it can be loaded with vegetables, healthy, and an easy weeknight meal.

What to buy: Maintained lemons are a popular ingredient in Moroccan cooking. They’re protected in a salt-and-lemon-juice mix and are sold in containers. Search for them in gourmet supermarket and online, or make your own.

Harissa is Tunisian spice paste that ranges in consistency from smooth to slightly chunky and from intense hot to moderate. It’s readily available in tubes and containers at lots of Middle Eastern and premium markets, or online. You can also make your own.

This dish was featured as part of our Easy Weeknight Vegetarian Main Cuisines.

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Instructions

For the stew:

  1. 1 Prepare the squash: Remove the skin with a veggie peeler. Cut the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 1/2-inch cubes and reserved. (You will require about 3 1/2 cups. Save any remaining squash for another use.)
  2. 2 Heat the oil in a large pot or Dutch oven over medium heat till glittering. Include the onion and cook, stirring periodically, up until softened, about 10 minutes. Add the garlic, measured salt, coriander, cumin, and paprika and stir to combine. Cook, stirring periodically, until the garlic and spices are aromatic, about 1 minute.
  3. 3 Add the beets, water, and harissa and stir to combine. Bring the mix to a simmer and cook, stirring periodically, up until the beets are somewhat softened, about 10 minutes.
  4. 4 Add the squash, radishes, chickpeas, raisins, and honey and stir to combine.
  5. 5 Taste and season with salt as needed. Eliminate from the heat and stir in the maintained lemon or lemon enthusiasm.

For serving:

  1. 1 Spoon the stew over the couscous and sprinkle with the almonds and cilantro. Pass extra harissa on the side.

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