Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon ground coriander
- 2 teaspoon cumin
- 1 teaspoon cayenne
- 4 carrots, peeled and cut into 1" pieces
- 2 russet potatoes, peeled and cut into large chunks
- 1 small butternut squash, peeled, seeded, cut into 1" chunks
- 2 cups chopped whole plum tomatoes with juices
- 2 cups water
- 2 small zucchini, cut into 1" pieces
- 1 15-ounce can chickpeas
- Salt and pepper
- Tabasco to taste
- 1/2 cup chopped cilantro
Directions
In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By ttujackieo
on May 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely awesome!! I basically cleaned out the fridge and added red chard, eggplant, pine nuts, raisins to the recipe. Loved it!!! If you like the whole "tons of veggies in stew form" try caponata recipes!!!
By jentin21_12872838
Seattle, 87
on November 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a hearty and tasty recipe that we'll be sure to make again. Everyone raved about it! I liked the other reviewer's idea to add pine nuts and golden raisins, which I will give a try next time we make it. Even so, the recipe is absolutely delicious as is.
By joebyer99_6135337
Dallas, TX
on December 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this is an awesome recipe, however, my experience at a Moroccan restaurant in NYC served it with pine nuts and golden raisins... so I did that in what I made and it is soooo yummy... The slight sweet among all the spices and root veggies makes a wonderful little burst in your mouth. My mouth is watering just thinking about it... love this!!!
Read all 5 reviews