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Moroccan Vegetable Stew

Print Recipe
Course Soups, Chilis & Stews
Servings 8 servings

Ingredients
  

  • 1 tablespoon cumin
  • 2 teaspoons turmeric
  • 3 cinnamon sticks
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons minced fresh ginger
  • 4 cloves garlic peeled and minced
  • 1 onion chopped
  • 4 celery stalks chopped
  • 2 carrots chopped
  • 4 summer squash chopped
  • 0.5 bunch parsley chopped
  • 1 can tomatoes 14-oz. can
  • 1 can chickpeas 25-oz. can, rinsed and drained
  • 3 cups vegetable broth
  • oil enough to coat the bottom of the stew pot
  • 6 cups cooked quinoa or millet
  • salt to taste

Instructions
 

  • Heat the oil and saute the spices for a minute; do not let them smoke.Add the onion, ginger and garlic; saute until golden. Add and saute the  celery, carrots, and lastly, squash, adding more oil if needed. Add the parsley, tomatoes, and broth. Simmer until the summer squash is nearly soft. Add the beans. Bring to a simmer and heat through. Season with salt. Remove cinnamon sticks. Serve over quinoa or millet.  (Recipe #586)