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.


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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