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Moroccan Vegetable Stew (Vegetarian)

Source of Recipe

Anna Squires - mother of Elizabeth Squires - 2nd - Hohl


List of Ingredients

1 c chopped onions
1 c sliced celery
1 medium sweet red pepper, sliced
4 cloves garlic, minced
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp tumeric
1/4 tsp ground red pepper
1 small eggplant, cubed
1/2 medium butternut squash, peeled and cubed
1(16-oz)can whole tomatoes, draned and coarsly chopped
1/2 c reduced-sodium vegetable broth
8-oz fresh or frozen and thawed whole small okra, stims trimmed
1(16-oz) can chick-peas, rinsed and drained
1/4 c raisins
1/4 c blanched whole almonds, toasted
Salt and ground black pepper


Recipe

Coat a Dutch oven with no-stick spray. Warm over medium heat until hot. Add the onions, celery, sweet red pepper and garlic. Saute for 5 minutes, or until the vegetables are tender. Stir in the flour, cinnamon, curry powder, cumin, cloves, turmeric and ground red pepper. Cook and stir over medium-low heat for 2 minutes. Stir in the eggplant, squash, tomatoes and broth. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Stir in the okra, chick-peas, raisins and almonds. Simmer for 10 to 15 minutes, or until the okra is tender. Season to taste with the salt and black pepper. Serve in shallow bowls.
Makes 6 servings.