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A winter recipe I had To Share!

Wednesday, November 18, 2015

I got a recipe from a friend - its Moroccan Vegetarian Stew from the Moosewood cookbook and it is FABULOUS! (you can also find it on the internet - just google it) The spices are a perfect combination. I've been giving the recipe away at work because people smell it when I'm heating the portion I brought for lunch and want to know what it is that smells so good. So - I'll share it here.

Moosewood Moroccan Stew
Serving Size : 6 - 8
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1/3 cup olive oil
3 cups onions, coarsely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon paprika
1 cup sliced carrot
4 cups cubed sweet potatoes or butternut squash
1 green pepper, sliced in strips
4 cups sliced zucchini or summer squash
4 cups cubed eggplant
2 large tomatoes, chopped (I use 2 cans fire roasted diced tomatoes)
1 can garbanzo beans (rinsed)
pinch saffron (optional)
3/4 cup dried currants or 1/2 cup raisins (optional)
1/4 cup chopped fresh parsley (optional)

In a stew pot, heat the oil and saute the onions for 2-3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. Saute after the addition of each vegetable until its color deepens. Stir in the garbanzo beans, and saffron, and the currants or raisins. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add 1/2 cup tomato juice, liquid from the garbanzo beans or water. Cover the stew and simmer on low heat until all the vegetables are tender. (about 1-1/2 to two hours) Add the parsley just before serving.

Description:"from New Recipes from Moosewood Restaurant"
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NOTES : The exotic fragrance of the dish as it's cooking is almost reason enough to make it. This vegetable stew makes a substantial meal, especially when served with hard-boiled eggs, almonds, and couscous or pita bread, which is how we always serve it at the restaurant.
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