Moroccan Vegetable Stew

Moroccan Vegetable Stew
Photo by Karen Steffens

Ingredients

  • 2 tablespoons olive oil
  • 2 ½ cups diced peeled eggplant
  • 3 cloves garlic, peeled and crushed with the side of a knife
  • 1 teaspoon ground cumin
  • 5 cups vegetable or chicken broth
  • ½ tablespoon kosher salt
  • 1 teaspoon ground coriander
  • + 27 more ingredients
    • 2 cups cauliflower florets
    • 2 ½ cups diced peeled eggplant
    • 1 teaspoon ground coriander
    • 1 cup chopped toasted almonds
    • ¾ cup dried currants
    • 1 cup chopped toasted almonds
    • 2 cans (14 1/2 oz. each) stewed tomatoes
    • 3 cloves garlic, peeled and crushed with the side of a knife
    • 2 cups cauliflower florets
    • ½ tablespoon kosher salt
    • ¾ cup dried currants
    • 2 cans (14 1/2 oz. each) stewed tomatoes
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground cinnamon
    • 1 cup diced onion (about 5 oz.)
    • 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
    • 2 ½ cups sliced (1/2 in. thick) zucchini
    • 1 can (15 oz.) garbanzos, drained and rinsed
    • ½ teaspoon cayenne
    • 1 can (15 oz.) garbanzos, drained and rinsed
    • ½ teaspoon cayenne
    • 5 cups vegetable or chicken broth
    • 2 ½ cups sliced (1/2 in. thick) zucchini
    • 2 tablespoons olive oil
    • 1 cup diced onion (about 5 oz.)
    • 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths

1. Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.). 2. Add broth, carrots, eggplant, zucchini, cauliflower, on...

View full recipe at My Recipes

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