Moroccan Vegetable Stew

Name: Moroccan Vegetable Stew
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp extra virgin olive oil; 2 red potatoes; 1 medium butternut squash; 1 large onion; 2 carrots; 1 can garbanzo beans (15 ounce); 0.5 cup raisins; 1 can chopped tomatoes with juice (14 1/2 ounce); 1 tsp ground cumin; 0.5 tsp ground cinnamon; 1 tsp salt; 0.25 tsp red pepper flakes; 1.5 cup couscous; 2 cup vegetable broth; 3 tbsp chopped fresh cilantro

Chickpeas, red potatoes and butternut squash come together in this stew, fragrant with cumin and cinnamon and simmered on the stove.

1 hr 15 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 45 min · 75 min total
Difficulty: medium

1
In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat. Add potatoes, squash, onions, and carrots.
2
Stir frequently for about 10 minutes until onions are golden brown. Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes.
10 min
3
Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork.
30 min
4
Meanwhile prepare couscous as directed on package, using broth instead of water. Stir cilantro into stew and adjust seasoning with salt if desired. Serve over warm couscous.