Moroccan Vegetable Stew

(4 votes)

1 medium eggplant, cut into 1-in. cubes
6 small onions, quartered
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 cups tomatoes, seeded, chopped
3 medium zucchini, sliced
2 medium sweet potatoes, peeled, cut into 3/4-in. pieces
1 green bell pepper, cut into 3/4-in. pieces
1 cup celery, sliced
15 ounce can garbanzo beans, drained, rinsed
15 ounce can red kidney beans, drained, rinsed
4 cups roasted vegetable broth
2 tablespoons parsley, minced

In Dutch oven, sauté eggplant, onion and garlic in oil 3 to 4 minutes. Stir in spices and both kinds of pepper. Cook 2 minutes longer. Add remaining ingredients, except parsley. Bring to boil, reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Stir in parsley and serve.


Comments:

Wonderful flavors! Enough for a crowd or to freeze servings for later. Added some raisins and served with whole grain couscous. The sweet potatoes are excellent in the stew; don't overcook. Other veggies could be added or substituted (e.g. carrots). Cilantro could be used instead of parsley, and some saffron would go well.
Rosemary, Texas


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