Moroccan Vegetable Stew

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0.6 min read
Healthy Recipes

Moroccan Vegetable Stew

Course: Soup/Stew, Vegetarian
Cuisine: African, Mediterranean, Vegan, Vegetarian
Yield: 6 people

Materials

  • 1/2 cup onion peeled & diced
  • 1/2 cup carrots peeled & sliced
  • 1/2 cup eggplant peeled & diced
  • 1/2 cup red pepper julienne
  • 1/2 cup tomato diced
  • 1 cup garbanzo beans soaked & rinsed
  • 1/2 teaspoon paprika
  • 2 tablespoon raisins
  • 1 tablespoon parsley picked & chopped
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup garlic chopped
  • 1 tablespoon toasted cariander seeds, ground
  • 1 tablespoon cumin seed toasted & ground
  • 1/2 cup butternut squash

Instructions

  • In a hot stockpot cook eggplant, squash, tomato, onion, & raisins.
  • Cook for 30 minutes and add remaining ingredients (except parsley).
  • Cook for 20 minutes more.
  • When all vegetables are cooked add parsley & serve immediately.
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