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Moroccan Vegetarian Stew

Source of Recipe

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VE: Moroccan Vegetarian Stew

• Taste of Home October/November 2010
• 18 reviews rate this recipe 4.5 of 5 stars.
• Exchanges
• Prep: 20 min. Cook: 30 min.
• Yield: 8 servings (3 quarts).

“This fragrant, spicy stew can also be served over couscous or with warm pita bread. Try topping it with a dollop of yogurt or sour cream to cool it down.” —Sonya Labbe, Santa Monica, California

Ingredients:
• 1 large onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 3 cups water
• 1 small butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 4 medium carrots, sliced
• 3 plum tomatoes, chopped
• 2 small zucchini, cut into 1-inch pieces
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Directions:
1. In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.

2. Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.

3. Add zucchini and garbanzo beans; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender.


Freeze option: Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Transfer soup to a Dutch oven. Add potatoes; simmer until potatoes are tender, stirring occasionally and adding a little water if necessary.

1-1/2 cups equals 172 calories, 3 g fat (trace saturated fat), 0 cholesterol, 174 mg sodium, 34 g carbohydrate, 8 g fiber, 5 g protein. ++++ Exchanges: 2 starch, 1 vegetable