Moroccan Stew Recipe
Global Kitchen is available at The Expanding Light Boutique
Wonderful mixture of vegetables and spices. A delight for the taste buds, and beautiful to look at.
Preparation time: 35 minutes
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
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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