Moroccan Seven Vegetable Stew- vegetarian
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 60 min | Yield: 8 servings |
My husband is vegetarian, and I'm always looking for a good stew. This recipe is modified from a lamb stew recipe that I found in a Whole Foods flyer several years ago. If you're looking for a flavorful spicy change during the winter doldrums, here it is! Everything except the yams can be cut and prepped the night before and refrigerated.
Ingredients
- 2 tbsp Olive Oil
- 1 cup Onions
- 1 cup Red Bell Peppers
- 2 tsp Sea Salt
- 1 tbsp Saffron
- 1 tbsp Paprika
- 1/2 tsp Ground Cumin
- 4 cups Culinary Stock, Vegetable
- 28 oz Canned Tomatoes, Diced
- 1 cup Carrots
- 1 cup Turnips
- 2 cups Yam
- 1 cup Squash Butternut
- 1 cup Fresh Zucchini
- 1 cup Seedless Raisins
- 2 cups Chick Peas-canned
- 1/4 tsp Black Pepper
- 1/2 cup Almonds, Whole
Directions
Prepare the veggies- all of the veggies should be cut into 1" dice or cubes. If you want to make your life easier, put the veggies in these groups to add to the stew- onions and pepper in one bowl along with the salt, saffron, paprika, cumin and black pepper to taste; carrots, turnips, yam and squash in another bowl; zucchini, raisins and chickpeas in a third bowl. In a large pot or dutch oven, heat olive oil over medium heat. Saute onion and pepper with salt and spices for several minutes until slightly softened. Add stock and chopped tomatoes, simmer for 15 minutes. Add carrots, turnip, yam and squash; stir and simmer another 15 minutes. Add zucchini, raisins and chick peas, stir and simmer another 20-30 minutes until zucchini is tender. Adjust salt and pepper to taste. Before serving, stir in almonds. Serve with couscous, over pasta, or by itself.