Moroccan Vegetable Stew

By RobinPD

Hearty vegetables slow cook together with coriander, cumin, cayenne, cinnamon, and toasted almonds to make a flavorful Moroccan vegetable stew.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and crushed with the side of a knife
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 5 cups vegetable or chicken broth
• 4 carrots, peeled and cut into 1/2-inch lengths, about 12 ounces
• 2 1/2 cups eggplant, peeled and diced
• 2 1/2 cups zucchini, sliced 1/2-inch thick
• 2 cups cauliflower florets
• 1 cup onion, diced, about 5 ounces
• 2 (14.5-ounce) cans stewed tomatoes
• 1 (15-ounce) can garbanzos, drained and rinsed
• 3/4 cup dried currants
• 1 cup toasted almonds, chopped
• 1/2 tablespoon kosher salt

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Pour olive oil into a small frying pan over medium-low heat. Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 quarts).

Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.

Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.

Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return purée to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.