Soups and Stews

Moroccan Stew

  • 1/3 cups Olive oil
  • 3 cups Onions, chopped
  • 2 pieces Garlic, finely minced
  • 1 teaspoons Cumin powder
  • 1 teaspoons Turmeric
  • 1/2 teaspoons Cinnamon
  • 1/4 - 1 teaspoons Cayenne pepper
  • 1/2 teaspoons Paprika
  • 1 cups Carrots sliced
  • 4 cups Sweet potatoes or butternut squash
  • 3 cups Eggplants
  • 1 Green pepper, sliced in strips
  • 4 cups Sliced Zucchini or Summer Squash
  • 2 large Tomatos, fresh, chopped
  • 1 1/2 cups Cooked Garbanzo beans (save liquid)
  • 1 pinches Saffron
  • 3/4 cups Currants or 1/2 cup raisins
  • 1/4 cups Parsley, fresh, chopped

    • In a large pot, heat oil and saute onions. Add garlic and spices, stirring continuously. Add vegetables in the order given. Saute after adding each vegetable until colour changes. Stir in beans, saffron, and currants. Make sure there is some liquid at the bottom of the pot. If it's dry add 1/2 cup tomato juice or water. Cover and simmer on low heat until all vegetables are tender. Add parsley just before serving. Serve with coucous andpita bread.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Marianne Worcester of Vancouver, BC (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!