Moroccan Stew

By 1buttons

Ingredients

• 1 large red onion, chopped
• 4 large carrots, peeled and cut in one inch slices
• 4 small (or 3 large) russet potatoes, peeled and cut in 1 inch cubes
• 1 small cauliflower, cut in florets
• 1 medium eggplant, peeled and cut in one inch cubes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (or less to taste)
• 1/4 teaspoon sea salt
• 2 1/2 cups vegetable broth or vegetable boullion, plus more as needed

Details

Servings 6
Adapted from jazzyvegetarian.com

Preparation

Step 1

Makes 6 to 8 servings

Preheat oven to 375 degrees F. Put onion, carrots, potatoes, cauliflower, eggplant, chickpeas, crushed tomatoes, cumin, cinnamon, cayenne and sea salt in a large mixing bowl. Toss to combine.

Put the vegetable mixture into a 5 to 6 quart casserole. Pour the vegetable broth over the top. Cover and bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the vegetables are soft. As the stew cooks, check it every ½ hour. If stew becomes dry, add ¼ to cup more vegetable broth, or more, as needed.