It’s Fall, time for hearty comfort foods and there’s none better than Moroccan Vegetable Stew. My daughter passed this healthy yet satisfying recipe on to me and now it is your turn for a taste treat! This vegetable stew makes an excellent vegetarian main course or a wonderful hot side dish with chicken, lamb , beef or fish. The recipe makes a whole soup pot full so it is perfect for entertaining or freezing for future use. My daughter loves it with eggs in the morning and I even like it cold for lunch.
The spices and simmering vegetables will create a wonderful aroma in your house, signs of the good meal to come. So, without further ado, here’s the easy recipe which can be made on the stove top or in a slow cooker.
Moroccan Vegetable Stew
Step # 1 In a large soup pot , heat 1/3 cup olive oil and saute 3 cups of chopped onions. Add 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon cinnamon and 1/4 to 1 teaspoon cayenne pepper
Step # 2 Add the following vegetable (or substitutions) 1 cup sliced carrots, 4 cups cubed sweet potatoes or butternut squash, 3 cups cubed eggplant, 1 diced green pepper, 4 cups cubed zucchini or yellow squash, 1 can diced or stewed tomatoes, 1 1/2 cups garbanzo beans (with liquid if canned), 3/4 cup currants or golden raisins
Step # 3 Cover the stew and cook on low heat, stirring occasionally until all the vegetables are tender, then serve topped with fresh parsley