Moroccan Vegetarian Stew

This is a fragrant and spicy stew, perfect for a cold winter day when you'd like to warm up in a hurry. It's packed with vitamins and fiber, full of diet-conscious goodness, and is both vegetarian and vegan.

Served with warm whole wheat pita bread or over couscous, it is a completely delicious and satisfying meal in a bowl.  My husband enjoyed it so much that he declared it "a winner." I hope you will enjoy it too!

Moroccan Vegetarian Stew

Serves 8

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 tsp salt

3 cups water

1 small butternut squash, peeled and cubed

2 medium potatoes, peeled and cubed

1 red pepper, chopped

4 medium carrots, sliced

3 plum tomatoes, chopped  or one 8-ounce can of chopped tomatoes

2 small zucchini, cut into 1-inch pieces

1 can (15 ounces) of garbanzo beans or chickpeas, rinsed and drained

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

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

Add zucchini and chickpeas and return to a boil. Reduce heat and simmer, uncovered, for another 10 minutes or until vegetables are tender.

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