Moroccan-Style Vegetable Stew |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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This stew can also be made successfully in a crockpot on low for about 8 hours. Adjust all spices to taste. To make this into a vegetarian dish use vegetable broth. This is a hearty full-flavored dish rich in nuts and spices and sweetened with currants. Ingredients:
2 tablespoons vegetable oil |
1 tablespoon butter |
2 onions, chopped |
1/4 teaspoon cayenne pepper |
1 teaspoon coriander |
1 teaspoon cumin |
1 pinch cinnamon |
3 tablespoons minced fresh garlic (or to taste) |
5 cups chicken broth (or use vegetable broth) |
3 large carrots, peeled and sliced into about 1/2-inch |
3 cups eggplants, diced |
3 cups zucchini, sliced into about 1/2-inch |
2 cups cauliflower florets |
2 (14 ounce) cans stewed tomatoes, undrained |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 cup currants |
1 1/4 cups toasted almonds, chopped (more for topping) |
salt and black pepper |
Directions:
1. In a Dutch oven melt butter with oil over medium heat; add in the onions, cayenne, coriander, cumin and pinch cinnamon; cook stirring for about 5 minutes, add in the garlic the last 2 minutes of cooking.
2. Add in broth, carrots, eggplant, zucchini, cauliflower and stewed tomatoes with juice, garbonzo beans, currants and almonds; stir and bring to a boil, reduce heat to medium-low and simmer for about 1 hour or until the veggies are tender to the bite (this might take more or less than 2 hours).
3. Season with salt and black pepper to taste.
4. Transfer about 3 cups of the mixture into a food processor and process until smooth (this can also be done carefully on a blender holding the lid down with a towel).
5. Return the puree back to the pot; stir to combine.
6. Ladle into bowls, then sprinkle with more almonds if desired.
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