Moroccan Stew

(1 vote)

1/3 cup olive oil
3 cups onions, coarsely chopped
2 cloves garlic, minced or pressed
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne (or more to taste)
1/2 teaspoon paprika
1 cup carrots, sliced
4 cups sweet potatoes or butternut squash, cubed
3 cups eggplant, cubed
1 green pepper, sliced in strips
4 cups zucchini or summer squash, sliced
2 large tomatoes, chopped
1 1/2 cups cooked garbanzo beans, liquid reserved
pinch of saffron
3/4 cup dried currants OR 1/2 cup raisins
1/4 cup fresh parsley, chopped

In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Sauté after the addition of each vegetable until its color deepens. Stir in the garbanzo beans, the saffron, and the currants or raisins. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 cup of tomato juice, liquid from the garbanzo beans, or water.

Cover the stew and simmer on low heat until all the vegetables are tender. Add the chopped parsley just before serving.

Serves 4.


Comments:

this recipe is taken directly from a Moosewook Cookbook and should be acknowledged.
david dorman, middlebury


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