Moroccan Stew

Name: Moroccan Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 servings.
Cuisine: Mexican Dinners, Mexican Recipes, Mexican Stews, Mexican Vegetarian Recipes
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

Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.

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.

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Reviews

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Average Rating:

tiffanybirkrem

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!!!
NAIR

Jul 19, 2011

WOULD GIVE IT A TRY
AngiePan

Dec 11, 2010

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