Moosewood: Moroccan Stew

[Guest guest]

* Exported from MasterCook *

 

Moroccan Stew

 

Recipe By : New Recipes from Moosewood Restaurant, page 121

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Vegan

Vegetarian Middle Eastern

Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup olive oil

3 cups onions -- coarsely chopped

2 cloves garlic -- minced or pressed

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 teaspoon cayenne (or more to taste)

1/2 teaspoon paprika

1 cup carrots -- sliced

4 cups sweet potatoes or butternut squash -- cubed

3 cups eggplant -- cubed

1 green pepper -- sliced in strips

4 cups zucchini or summer squash -- sliced

2 large tomatoes -- chopped

1 1/2 cups cooked garbanzo beans -- liquid reserved

pinch of saffron

3/4 cup dried currants OR 1/2 cup raisins

1/4 cup fresh parsley -- chopped

 

In a stew pot, heat the olive oil and sauté the onions for 2 or 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. Sauté after

the addition of each vegetable until its color deepens. Stir in the garbanzo

beans, the 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 of tomato juice, liquid from the garbanzo beans, or water.

 

Cover the stew and simmer on low heat until all the vegetables are tender. Add

the chopped parsley just before serving.

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury