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Forum Home > Recipes > Moroccan Vegetable Stew

The Green Thumb Almanac
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Posts: 14

1 large onion, large dice

4 tablespoons olive oil

2 tsp ground cinnamon

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp ground allspice

1/4 tsp salt

3 cups water

1 small butternut squash, peeled, large dice

2 red potatoes, large dice

4 medium carrots, large dice

4 roma tomatoes, chunked

1 ea zucchini, large dice

1 ea yellow squash, large dice

1 1/2 cups garbanzo beans/chickpeas, rinsed and drained

In a Dutch oven, saute onion in oil until tender.  Add spices, salt, and cook 2 minutes.  Now add the water, squash, potatoes, carrots and tomatoes.  Bring to boil.  Reduce heat; simmer, uncovered for 15-20 minutes or until potatoes and squash are almost tender.  Add zucchini and chickpeas, then return to boil.  Reduce heat and simmer for 10 minutes.  Adjust seasonings to taste.  Serve with crusty bread if desired.

(recipe courtesy of the Culinary Center of Kansas City

April 10, 2013 at 5:02 PM Flag Quote & Reply

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