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Moroccan Stew Recipe

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

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

  • 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.

Nutritional Facts

One serving (1 cup stew, calculated without rice) equals 138 calories, 3 g fat (trace saturated fat), 0 cholesterol, 512 mg sodium, 25 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 1/2 starch, 1/2 fat.