Moroccan Vegetarian Stew Recipe

By dette

“This fragrant, spicy stew can also be served over couscous or with warm pita bread. Try topping it with a dollop of yogurt or sour cream to cool it down.” —Sonya Labbe, Santa Monica, California

Ingredients

• Ingredients
• 1 large onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 3 cups water
• 1 small butternut squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 4 medium carrots, sliced
• 3 plum tomatoes, chopped
• 2 small zucchini, cut into 1-inch pieces
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Preparation

Step 1

Directions
In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.
Stir in the water, squash, potatoes, carrots and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).

Nutrition Facts: 1-1/2 cups equals 172 calories, 3 g fat (trace saturated fat), 0 cholesterol, 174 mg sodium, 34 g carbohydrate, 8 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 vegetable