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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Moroccan Vegetable Stew Recipe

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This recipe for Moroccan Vegetable Stew is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
3 cloves garlic, peeled and crushed the side of a knife
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. cayenne
¼ tsp. ground cinnamon
5 cups chicken or vegetable broth
4 carrots (12 oz.), peeled and cut into ½ -inch lengths
2½ cups diced, peeled eggplant
2½ cups sliced (½-inch thick) zucchini
2 cups cauliflower
1 cup diced onion (about 5 oz)
2 cans (14 oz each) stewed tomatoes
1 can (15 oz) garbanzo beans, drained and rinsed
¾ cup dried currants
1 cup chopped toasted almonds
½ T. kosher salt
Directions:
Directions:
1. Pour olive oil into a small frying pan over medium low heat. Add garlic and spices and cook, stirring frequently until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow cooker (at least 5 quarts).
2. Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbonzo beans, currants, almonds, and salt and stir to combine.
3. Cover slow cooker and cook on high until vegetables are tender to bite and flavors are blended, 8-9 hours.
4. Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return puree to slow cooker and stir to blend. Ladle stew into a tureen or individual bowls.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes, plus 8-9 hours in the slow cooker
Personal Notes:
Personal Notes:
Serve with couscous and a dollop of plain yogurt.

 

 

 

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