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Moroccan Vegetable Stew

Vicky & Ruth
  • 70 minutes
  • Serves 8

INGREDIENTS

2 tsp

cinnamon

2 tsp

turmeric

2 tsp

salt (or to taste)

1 1/2 tsp

ground ginger

1 1/2 tsp

cumin

1 tsp

coriander

1/2 tsp

allspice

2 tbsp

extra virgin olive oil

4 cloves

garlic, minced

4 tbsp

tomato paste

24 oz

frozen cauliflower, thawed

2

medium sweet potatoes, peeled and diced

1

large zucchini, cut into 1/2 inch slices

1

yellow squash, cut into 1/2 inch slices

1

large parsnip, chopped

1

large Japanese eggplant, unpeeled, sliced in half lengthwise and cut into 1/2 inch slices

2 oz

cans of chickpeas, drained and rinsed

4 cups

vegetable broth

Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa