Moroccan Stew
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.
Ingredients
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2 cups cauliflowerets
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3 medium carrots, cut into 2-inch julienned strips
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1 medium onion, quartered and thinly sliced
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2 teaspoons olive oil
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1 cup sliced zucchini
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1/2 cup water
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon ground coriander
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1/4 teaspoon ground cinnamon
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1/8 teaspoon cayenne pepper
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1/8 teaspoon pepper
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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Hot cooked rice, optional
Directions
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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.
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