Beef (Moroccan Chickpea Stew)

By Skookum13

Spicy stew vegetarian

Ingredients

• 1 Large onion, finely chopped
• 2 T Olive oil
• 1 T Butter
• 2 Garlic cloves, minced
• 2 t Ground cumin
• 1 Cinnamon stick (3 Inches)
• 1/2 t Chili powder
• 4 Cups vegetable broth
• 2 Cups Cubed peeled butter squash
• 1 Can (15 ounces) chickpeas or garbanzo beans
• drained and rinsed
• 1 Can diced tomatoes , undrained
• 1 Medium red potato, cut into 1 inch cubes
• 1 Medium sweet potato, peeled and cut into 1 inch
• cubes
• 1 Medium lemon, thinly sliced
• 1/4 t Salt
• 2 Small zucchini, cubed
• 3 T minced fresh cilantro

Preparation

Step 1

1 In Dutch oven, saute onion in oil and butter until tender. Add garlic, cumin, cinnmon stick and chilipowder, saute 2 min longer
2 Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes and squash are almost tender
3 Add zucchini, return to a boil. Reduce heat, cover and simer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro