Moroccan vegetable stew


2 tbsp olive oil
2 med onions, chopped
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cayenne

1/2 tsp paprika
2 lg sweet potatoes, peeled if desired, cubed
1 med eggplant, cubed
2 med zucchini, sliced
2 med yellow squash, sliced
2 med carrots, peeled, sliced

2 large tomatoes, chopped
1 1/2 cups cooked or canned garbanzo beans
1/2 cup dried currants
1/2 cup tomato juice, if needed

How to prepare

Heat oil in a large saucepan or dutch oven. Add onions, garlic and spices. Cook over med heat, stirring often, until onions are soft, about 5 minutes. Add remaining ingredients except tomato juice. Cook gently until the vegetables begin to give off some liquid. If mixture seems dry, add some of the tomato juice. Cover and simmer until sweet potatoes are tender, about 30 minutes. Taste and adjust seasonings. Makes 6 to 8 servings.

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