Moroccan Vegetable Stew Recipe

Moroccan Vegetable Stew Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 2 medium yellow onions, chopped
• 2 medium carrots, cut into 1/2-inch dice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon or allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sweet or smoked paprika
• 1/2 teaspoon saffron or turmeric
• 1 (14.5-ounce) can diced tomatoes, undrained
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 2 cups peeled, seeded and diced winter squash
• 1 large russet or other baking potato, peeled and cut into 1/2-inch dice
• 1 1/2 cups vegetable broth or water
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• ¾ cup frozen peas
• 1/2 cup pitted dried plums (prunes)
• 1 teaspoon lemon zest
• salt and freshly ground black pepper
• 1/2 cup pitted green olives
• 1 tablespoon minced fresh cilantro or parsley, for garnish
• 1/2 cup toasted slivered almonds, for garnish

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onions and carrots, cover and cook for 5 minutes
3. Stir in the cumin, cinnamon, ginger, paprika and saffron
4. Cook, uncovered, stirring, for 30 seconds
5. Add the tomatoes, green beans, squash, potato and broth and bring to a boil
6. Reduce heat to low, cover and simmer until the vegetables are tender, about 20 minutes
7. Add the chickpeas, peas, dried plums and lemon zest
8. Season with salt and pepper to taste
9. Stir in the olives and simmer, uncovered, until the flavors are blended, about 10 minutes
10. Sprinkle with cilantro and almonds and serve immediately

Full List of Stew Recipes
Full List of Moroccan Recipes