Moroccan stew

Yield: 12 Servings

Measure Ingredient
¼ cup Water or veggie broth for sauting (up to)
2 cups Water or veggie broth for stewing vegetables in
2 larges Onions; chopped
4 \N Cloves (large) garlic; mashed
1 teaspoon Ground cumin
1 teaspoon Tumeric
½ teaspoon Cinnamon (up to)
1 teaspoon Cayenne
½ teaspoon Paprika
2 \N Sweet potatos
2 \N Zuccini
2 \N Summer squash
1 \N Carrot
2 \N Tomatoes
1 \N Bell (green) pepper (up to)
2 cans Garbanzo beans; drained (depending on how much you like the buggers)
1 cup Raisins (however many you like)

Date: Mon, 12 Feb 1996 17:28:05 -0500 From: lisa@... (Lisa Folickman) Last night I made this recipe for the third time. It's been posted before, but it is so absolutely delicious that I have to encourage everyone to try it!

Saute onions, garlic and spices in water or veggie broth. Add sweet potatoes, zuccini summer squash and carrots. Let stew. Add water as necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.

Cook until potatoes are mushy or done to your liking (about 30 minutes).

Serve over couscous or rice. Servings: a lot! NOTE: I eliminated the cayenne, cut way down on the garbanzo beans (or else they permeate every bite) and served with a dollop of plain nf yogurt (non-vegan). Truly delicious!


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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