Publisher Photo
Publisher Photo
Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups cauliflowerets
  • 3 medium carrots, cut into 2-inch julienned strips
  • 1 medium onion, quartered and thinly sliced
  • 2 teaspoons olive oil
  • 1 cup sliced zucchini
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • Hot cooked rice, optional

Directions

In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired. Yield: 5 servings.
Originally published as Moroccan Stew in Light & Tasty June/July 2002, p60

Nutritional Facts

1 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 512mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 5g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch, 1/2 fat.

  • 2 cups cauliflowerets
  • 3 medium carrots, cut into 2-inch julienned strips
  • 1 medium onion, quartered and thinly sliced
  • 2 teaspoons olive oil
  • 1 cup sliced zucchini
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • Hot cooked rice, optional
  1. In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired. Yield: 5 servings.
Originally published as Moroccan Stew in Light & Tasty June/July 2002, p60

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Reviews forMoroccan Stew

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tiffanybirkrem User ID: 3420335 128599
Reviewed Apr. 12, 2014

"I have made this dish 100 by now, I do change up things here and there, but just love all the flavors!!!"

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NAIR User ID: 6107761 35507
Reviewed Jul. 19, 2011

"WOULD GIVE IT A TRY"

MY REVIEW
AngiePan User ID: 2348530 204927
Reviewed Dec. 11, 2010

"Delicious, healthy, and simple. I love Lebanese food, and this has a similar flavoring."

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