Monday, November 26, 2012

Moroccan Vegetable Stew

moroccan vegetable stew

Each November, when the cold and rainy weather makes its way to Los Angeles, my husband craves this unique, healthy stew. He is not a fan of vegetarian dinners so this is living proof that this entree is satisfying to even the most faithful carnivores. Serve it alone, or on top of couscous with a dollop of Greek yogurt for a vegetarian alternative.

Moroccan Vegetable Stew

2 T olive oil
3 cloves of garlic, diced
1 t ground coriander
1 t ground cumin
1/2 t cayenne pepper
1/4 t ground cinnamon
5 c vegetable broth
12 oz baby carrots, halved lengthwise and then sliced
2.5 c peeled eggplant, diced
2.5 c halved lengthwise and then sliced
2 c cauliflower florets
1 c diced sweet yellow onion
2-14 oz cans stewed tomatoes
1-15 oz can garbanzo beans, rinsed and drained
3/4 c dried currants
1 c chopped, toasted almonds
1/2 T kosher salt

Combine all ingredients in a crock pot, cover and cook over high heat for 8-9 hours. Let cool and ladle 3 c stew into a food processor.  Puree.  Add pureed stew back into crock pot, reheat and adjust seasonings to taste.

Serves 8.

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Source: Adapted from Sunset Magazine.

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