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Moroccan Vegetarian Stew

“This fragrant, spicy stew can also be served over couscous or with warm pita bread. Try topping it with a dollop of yogurt or sour cream to cool it down.” —Sonya Labbe, Santa Monica, California

8 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

1 large onion, chopped
1 tablespoon olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon salt
3 cups water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions

In a Dutch oven, saute onion in oil until tender. Add spices and
salt; cook 1 minute longer.
Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a
boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until
potatoes and squash are almost tender.
Add zucchini and chickpeas; return to a boil. Reduce heat; simmer,

2 of 2

Moroccan Vegetarian Stew (continued)

Directions (continued)

uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8
servings (3 quarts).

Nutrition Facts: 1-1/2 cups equals 172 calories, 3 g fat (trace saturated fat), 0 cholesterol, 174 mg sodium, 34 g carbohydrate, 8 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 vegetable.