Moroccan Vegetable Stew

Name: Moroccan Vegetable Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 medium carrots; 2 medium zucchini; 0.75 cup diced onion; 1.5 inches fresh gingerroot; 1 tbsp olive oil; 3 garlic cloves; 1.5 tsp curry powder; 0.75 tsp ground cinnamon; 2 tbsp all-purpose flour; 28 oz fat-free vegetable broth; 15.5 oz garbanzo beans; 14.5 oz diced tomatoes; 0.5 cup golden raisin

A stew of chickpeas, carrots and zucchini, seasoned with curry powder and cinnamon and simmered on the stove.

40 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Cut carrots and zucchini in half lengthwise. Cut carrots crosswise into 1/4-inch slices and zucchini crosswise into 1/2-inch slices; set aside.
2
Dice onion. Peel gingerroot and finely chop. Heat oil in 4-quart saucepan over medium heat until hot.
3
Add onion, gingerroot, pressed garlic, curry powder, and cinnamon. Cook, stirring, for about 3 minutes.
3 min
4
Stir in flour. Add broth, beans, tomatoes, carrots, and zucchini. Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Stir in raisins. Remove from heat.
15 min