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Title: Moroccan Vegetable Stew
Categories: Vegetables, Herbs, Squash, Beans
Yield: 8 servings

1 tb Olive oil
1 lg Onion; chopped
2 ts Ground cumin
2 ts Ground cinnamon
1 ts Ground coriander
1/2 ts Ground allspice
1/2 ts Cayenne pepper
1/4 ts Salt
1 sm Butternut squash; peeled, in
- 1" cubes (about 4 cups)
2 md Potatoes; peeled, in 1"
- cubes (about 4 cups)
4 md Carrots; sliced
3 Plum tomatoes; chopped
3 c Water
2 sm Zucchini; in 1" cubes
15 oz Can garbanzo beans or
- chickpeas; rinsed, drained

In a 6 qt. stockpot, heat oil over medium-high heat;
saute onion until tender. Add seasonings; cook and stir
1 minute.

Stir in squash, potatoes, carrots, tomatoes and water;
bring to a boil. Reduce heat; simmer, uncovered, until
squash and potatoes are almost tender, 15-20 minutes.

Add zucchini and beans; bring to a boil. Reduce heat;
simmer, uncovered, until vegetables are tender, 5-8
minutes.

Sonya Labbe, West Hollywood, California

Makes: 8 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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