Moroccan Vegetable Stew

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* Exported from MasterCook *

 

Moroccan Vegetable Stew

 

Recipe By : Prevention Magazine Online

Serving Size : 6 Preparation Time :0:00

Categories : Middle Eastern Soups & Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped onions

1 cup sliced celery

1 medium sweet red pepper -- sliced

4 garlic cloves -- minced

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 small eggplant -- cubed

1/2 medium butternut squash -- peeled and cubed

1 can whole tomatoes

SIZE OF CAN - 16 ounces

1/2 cup vegetable broth

8 ounces frozen okra

1 can chickpeas -- rinsed and drained

SIZE OF CAN - 16 ounces

1/4 cup raisins

OR Craisins (dried cranberries)

1/4 cup whole almonds -- toasted

salt and pepper -- to taste

 

Coat a large stew pot with no-stick spray. Warm over medium heat until hot.

Add onions, celery, sweet pepper and garlic. Sauté 5 minutes, or until

vegetables are tender.

 

Stir-in the flour, cinnamon, curry powder, cumin and ground red pepper. Cook

and stir over medium-low heat for 2 minutes.

 

Stir in the eggplant, squash, tomatoes and broth. Bring to a boil over high

heat. Reduce the heat to low, cover and simmer for 10 minutes.

 

Stir in the okra, chickpeas, raisins and almonds. Simmer for 10 to 15 minutes,

or until the okra is tender. Season to taste with salt and pepper. Serve in

shallow bowls.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Prevention

Magazine website, and was a featured recipe in the " Cooking Squash Like a Pro "

article by Chef Ney.