Anyways, this dish has a ton of great flavors in it and does have a little bit of a kick to it. It made the roomies nose run and we eat spicy almost every day. None of the spices added individually are really spicy but putting them together makes a big difference. Don't stray away from it if you don't like spicy. It's not HOT spicy but it will make your taste buds go crazy!
1 tbsp olive oil
1 large red onion, diced in large pieces
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp ground allspice
4 large carrots, cut into 1 inches pieces (I just used 1/2 a small bag of baby carrots)
2 russet potatoes, peeled and cut into 1 inch pieces **See note below**
1 small butternut squash, peeled, seeded and cut (don't waste your time! it's worth the money to buy pre-cut butternut squash!!! they are a pain to peel!)
1 can (14.5 oz) diced tomatoes
3 3/4 cup vegetable broth
2 small eggplants, cut into 1 inch pieces (I didn't use eggplants because I'm not a fan)
1 can (15.5oz) chickpeas, rinsed and drained
(i forgot to put the carrots out, sorry!)
**NOTE: I used 5 small yellow golden organic potatoes WITH skin. Golden potatoes have a great buttery flavor and are softer and cook quicker than russets. Also, the peels of most vegetables carry the nutrients. Potatoes are one of the worst for pesticides which is why I choose organic ones because I eat them so often**
1. In a large pot or dutch oven, heat oil over med-high. Add onion and cook, stirring, until soft for 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 min. Add carrots, potatoes, and squash and season with S&P. Cook, stirring occasionally until the potatoes, carrots and squash begin to brown, 5 min. Add tomatoes and broth (veggies should be completely covered by liquid; add water to cover if necessary...I didn't have to add anything extra). Season with S&P and bring to a gentle simmer and cook, uncovered, for 20 minutes.
2. Add eggplant, stir to combine and simmer until eggplant is tender for 20 min. Stir in chickpeas, season to taste with S&P and cook until chickpeas are soft and warmed through, 5 min. Serve stew over couscous.
I hope you enjoy this as much as we did! It makes 8 servings so there is plenty for lunch tomorrow!