Warming foods for Autumn

Posted on May 26, 2011 in Health and Wellness | 1 comment

Moroccan Vegetable Stew

Serves 4-6

1/3 c olive oil

3 c coarsely chopped onions

2 garlic cloves, minced or pressed

1 tsp ground cumin

1 tsp turmeric

½ tsp cinnamon

¼ tsp – 1 tsp cayenne

½ tsp paprika

1 c sliced carrots

4 c cubed sweet potatoes or butternut squash

3 c cubed eggplant

1 green pepper, sliced in strips

1 red pepper, sliced in strips

2 large tomatoes seeded and chopped

4 c sliced zucchini or summer squash

1 ½ c garbanzo beans (liquid reserved)

Pinch or two of saffron

¾ c chopped Italian parsley

In a stew pot, heat the oil, sauté the onions 2-3 minutes.  Add garlic and spices stirring constantly to prevent burning.  Add the veggies in the order given above to allow starchier veggies to cook the longest.  Saute’ after the addition of each vegetable until its color deepens.

Stir in the garbanzo beans, saffron and currants or raisins.  There should be some liquid at the bottom of the pot from cooking the veggies.  If the stew is dry add some of the liquid from the garbanzos, tomato juice or water.

Cover and simmer on low until all the vegetables are tender.  Add the parsley before serving.

Serve with couscous, quinoa, rice or warm pita or flatbread bread if desired.

One Comment

  1. Good points