Moroccan Stew Recipe

Moroccan Stew

Wonderful mixture of vegetables and spices. A delight for the taste buds, and beautiful to look at.

Preparation time: 35 minutes Soaking time: Overnight Cooking beans: 60-90 minutes Cooking time: 25 minutes

Serves: 5 Autumn, Winter

Soak overnight in 11/2 cups water:
    1/2 cup dry garbanzo beans

Drain and rinse beans. Place beans in pot with fresh water 3"-4" above beans. Bring to a boil and simmer until soft (approximately 60-90 minutes). Add water if needed.

Meanwhile, steam together until soft, yet crisp (approximately 10 minutes):
    1 cup carrots, peeled and cut into half rounds
    2 cups yams, peeled and cubed

Steam separately, until soft:
    11/2 cups eggplant, cubed (peeled or unpeeled)

Set aside both batches of steamed vegetables, keeping them separate.

Sauté in a large pot until onions are translucent:
    11/2 tablespoons olive oil
    11/2 cups onions, cut into crescents (see diagram at Appendix A)
    1 clove garlic, peeled and minced

Mix and add to onions and garlic:
    1 teaspoon powdered cumin
    1 teaspoon turmeric
    1 teaspoon paprika
    1 teaspoon salt
    1/4 teaspoon ground cinnamon
    1 pinch cayenne

Add:
    1 cup green bell pepper, cut into strips

Cook for 5 minutes, then add:
    2 cups zucchini, cut into rounds

Cook for 5 minutes, then add steamed carrots, yams, and eggplant. Then add cooked garbanzo beans and:
    1 cup tomato, cubed
    1/3 cup raisins

Simmer and stir often until all vegetables are soft. (If possible, use a ?ame diffuser to avoid burning.) Before serving stir in:
    1-2 tablespoons honey

Garnish with roasted sliced almonds and fresh cilantro.

Note: Add tomato juice or water if more liquid is needed. You can also substitute canned garbanzo beans for dried, cooked ones.

Serving ideas: Serve on Plain Rice or whole wheat couscous with Raita.

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