Moroccan Vegetable Stew

 

 

A Moroccan Vegetable Stew is rich in spices and sweetness that will make your mouth scream with pleasure. This one dish is perfect for the crock pot because it allows you to cut up everything the night before, place it in the crock and refrigerate it. In the morning place the crock in your system and cook slowly on low while you're at work.  Serve this dish over couscous, flat bread and a bit of plain yogurt. Makes about 6-8 servings in all.

 

Ingredients:

3 cloves of garlic, chopped and crushed

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1/2 teaspoon of cayenne

1/3 teaspoon ground cinnamon

6 cups chicken stock

4 carrots cut lengthwise and 1/2 inch

2 1/2 cups eggplant, diced and peeled

2 1/2 cups diced zucchini

2 cups cauliflower florets

1 cup diced onion

2 cans stewed tomatoes or 6 large tomatoes diced

1 can garbanzo beans, drained and rinsed

3/4 dried currants

1 cup raisins

1 cup almond slivers

1/2 tablespoon kosher salt

2 tablespoons olive oil

 

Directions:

 

1) Take olive oil and heat over medium-low heat in a skillet. Add in garlic and spices, stirring often until cooked, approximately 2 minutes. Do not burn or scorch the garlic. Place mixture into crockpot.

 

2) Add remaining ingredients to crock pot, including juices, and stir to ensure all are mixed well.  Cover and cook for 8-9 hours. Veggies should be completely tender.

 

3) Before serving remove 3 cups of veggies from the crock, and blend in a food processor until completely pureed and smooth. Return mixture to crock and mix well. Serve over couscous and enjoy.