Moroccan Vegetarian Stew Recipe
- 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
- 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, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).
Reviews for Moroccan Vegetarian Stew(15)
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This did not look at all like the picture. The spices made it dark and very unappetizing. Threw it all out after the first taste.
Substituted veggie broth and served over couscous. It was great, inexpensive, and easy to make
Was alright, not worth the time to make again.
Very tasty!! Surprisingly good. I would just cut the cumin, coriander, cinnamon down next time. Loved the textures together!
the first day I made the stew it was good but the next day after letting the flavors mix it was so delicious. I really like this fragrant and tasty stew.
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