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Moroccan Vegetable Stew

MyRecipes
  • minutes
  • Serves 12

INGREDIENTS

2 cans

each) stewed tomatoes, stewed

4

Carrots

2 cups

Cauliflower florets

1 tsp

Coriander, ground

3/4 cup

Currants, dried

2 1/2 cups

Eggplant

1 can

Garbanzos

3 cloves

Garlic

1 cup

Onion

2 1/2 cups

Sliced (1/2 in. thick) zucchini

5 cups

Vegetable or chicken broth

1/2 tsp

Cayenne

1/4 tsp

Cinnamon, ground

1/2 tbsp

Kosher salt

2 tbsp

Olive oil

1 cup

Almonds, toasted

1 tsp

Cumin, ground