Beet, Squash, and Radish Moroccan Stew

Name: Beet, Squash, and Radish Moroccan Stew
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters sliced almonds, toasted; 710 milliliters pound beets, peeled and medium dice (about; 680 grams butternut squash; 425 grams can) chickpeas, also known as garbanzo beans, drained and rinsed; 473 milliliters couscous, cooked according to the package directions; 59 milliliters coarsely chopped fresh cilantro; 4 mediums garlic cloves, minced; 59 milliliters golden raisins, also known as sultanas; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 79 milliliters harissa, plus more for serving; 1 Tbsp honey; 1 Tbsp kosher salt, plus more for seasoning; 2 teaspoons tablespoons finely chopped preserved lemon, or the finely grated zest of 1 medium lemon (about; 2 Tbsps olive oil; 1 teaspoon paprika; 454 grams radishes (about 2 bunches), stems trimmed and halved; 591 milliliters water; 1 medium yellow onion, medium dice

Need a dairy free and vegetarian main course? Beet, Squash, and Radish Moroccan Stew could be an awesome recipe to try. This recipe serves 6. One serving contains 469 calories, 16g of protein, and 16g of fat. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you have radishes, chickpeas, kosher salt, and a few other ingredients on hand, you can make it. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert.

Instructions

For the stew:1Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom.

Ingredients you will need

Vegetable

Squash

Stew

Equipment you will use

Peeler

Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds.

Ingredients you will need

Squash

Seeds

Cut the squash into 1/2-inch cubes and set aside. (You will need about 3 1/2 cups. Save any remaining squash for another use.)2

Ingredients you will need

Squash

Heat the oil in a large pot or Dutch oven over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook, stirring occasionally, until softened, about 10 minutes.

Ingredients you will need

Onion

Add the garlic, measured salt, coriander, cumin, and paprika and stir to combine. Cook, stirring occasionally, until the garlic and spices are fragrant, about 1 minute.3

Ingredients you will need

Coriander

Paprika

Garlic

Spices

Cumin

Salt

Add the beets, water, and harissa and stir to combine. Bring the mixture to a simmer and cook, stirring occasionally, until the beets are slightly softened, about 10 minutes.4

Ingredients you will need

Harissa

Beet

Water

Add the squash, radishes, chickpeas, raisins, and honey and stir to combine. Return the mixture to a simmer and reduce the heat to low. Simmer, stirring every 10 minutes and making sure to stir to the bottom of the pot to rotate the vegetables evenly, until the vegetables are fork-tender but still hold their shape, about 45 minutes.5Taste and season with salt as needed.

Ingredients you will need

Vegetable

Chickpeas

Radish

Raisins

Squash

Honey

Salt

Equipment you will use

Pot

Remove from the heat and stir in the preserved lemon or lemon zest.For serving:1Spoon the stew over the couscous and sprinkle with the almonds and cilantro. Pass additional harissa on the side.

Ingredients you will need

Preserved Lemon