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.



Source: Adapted from Sunset Magazine.