Moroccan Vegetarian Stew Recipe

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Nutrition

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Ingredients:

Serving

1 large onion, chopped
1 tbsp olive oil
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/4 tsp salt
3 cups water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini , cut into 1-inch pieces
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained

Directions:

In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini and garbanzo beans; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	93.42 Kcal (391 kJ)
Calories from fat	19.06 Kcal
		% Daily Value*
Total Fat	2.12g	3%
Sodium	118.14mg	5%
Potassium	413.89mg	9%
Total Carbs	17.46g	6%
Sugars	5.05g	20%
Dietary Fiber	3.94g	16%
Protein	2.46g	5%
Vitamin C	12.4mg	21%
Vitamin A	0.8mg	27%
Iron	1.2mg	7%
Calcium	61.4mg	6%

Amount Per 100 g
Calories	42.25 Kcal (177 kJ)
Calories from fat	8.62 Kcal
		% Daily Value*
Total Fat	0.96g	3%
Sodium	53.44mg	5%
Potassium	187.21mg	9%
Total Carbs	7.9g	6%
Sugars	2.29g	20%
Dietary Fiber	1.78g	16%
Protein	1.11g	5%
Vitamin C	5.6mg	21%
Vitamin A	0.4mg	27%
Iron	0.5mg	7%
Calcium	27.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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