Moroccan Vegetable Stew

Name: Moroccan Vegetable Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
Ingredients: 2 tsp cinnamon; 2 tsp turmeric; 2 tsp salt (or to taste); 1 1/2 tsp ground ginger; 1 1/2 tsp cumin; 1 tsp coriander; 1/2 tsp allspice; 2 tbsp extra virgin olive oil; 4 cloves garlic, minced; 4 tbsp tomato paste; 24oz frozen cauliflower, thawed; 2 medium sweet potatoes, peeled and diced; 1 large zucchini, cut into 1/2 inch slices; 1 yellow squash, cut into 1/2 inch slices; 1 large parsnip, chopped; 1 large Japanese eggplant, unpeeled, sliced in half lengthwise, and cut into 1/2 inch slices; 2-15.5oz cans of chickpeas, drained and rinsed. See Note 1 about making this vegetable stew on Passover; 4 cups vegetable broth; Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa

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Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 8

Author : Vicky Cohen and Ruth Fox

vegetables stew vegan

Instructions

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Step 1

Combine the cinnamon, turmeric, salt, ground ginger, cumin, coriander and allspice in a small bowl an mix well

Step 2

Heat the olive oil in a large deep skillet over medium heat. Add the spice mix and garlic and cook for about a minute, stirring constantly, until it forms a paste. Add the tomato paste and 2 tablespoons of water and continue cooking for 2 more minutes

Step 3

Add the vegetables, chickpeas and broth and cook until the vegetables are tender, about 45 minutes

Step 4

Serve over couscous, rice or quinoa and add the desired toppings

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