Moroccan Vegetable Stew
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.