- 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 garbanzo beans; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender.
- Freeze option: Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Transfer soup to a Dutch oven. Add potatoes; simmer until potatoes are tender, stirring occasionally and adding a little water if necessary. Yield: 8 servings (3 quarts).
Reviews for Moroccan Vegetarian Stew
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"The only thing my son commented on it was that there was too much water and not enough stew. It was amazing to eat!"
"It's become one of my cold weather lunch staples; it's delicious, healthy, and filling. Ignore the negative reviews. I use half the cinnamon and vegetable broth instead of water and salt."
"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."