Moroccan Spice

Moroccan Vegetarian Stew

Moroccan Spice

Moroccan Vegetarian Stew

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a small dollop of plain yogurt or sour cream to cool it down.
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Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 8

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Large Onion-chopped
  • 2 TSP Ground Cumin
  • 2 TSP Ground Cinnamon
  • 1 TSP Ground Coriander
  • 1/2 TSP Ground Allspice
  • 1/2 TSP Cayenne Pepper
  • 1/4 TSP Coarse Salt
  • 1 Small Butternut squash-peeled, cut into 1 inch pieces-about 4 cups
  • 2 Medium Potatoes-peeled, and cut into 1 inch pieces-about 4 cups
  • 4 Medium Carrots-sliced
  • 3 Plum tomatoes-chopped
  • 3 Cups Water
  • 2 Zucchini, cut into 1 inch cubes
  • 1 Can Garbanzo beans or chickpeas, Drained and rinsed

Instructions
 

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
  • ┬áStir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes.
  • Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
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