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Moroccan Vegetable Stew
This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
- 2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 4 medium carrots, sliced
- 3 plum tomatoes, chopped
- 3 cups water
- 2 small zucchini, cut into 1-inch cubes
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Directions
- 1. In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
- 2. Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes.
- 3. Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
Nutrition Facts
1-1/2 cups: 180 calories, 3g fat (0 saturated fat), 0 cholesterol, 174mg sodium, 36g carbohydrate (8g sugars, 9g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
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