Moroccan Stew

(New Recipes from Moosewood Restaurant)

 

1/3 C olive oil

3 C cubed eggplant

3 C coarsely chopped onions

1 green pepper, sliced in strips

2 garlic cloves, minced or pressed

4 C sliced zucchini or summer squash

1 tsp. ground cumin

2 large tomatoes, chopped

1 tsp. turmeric

1 ½ C cooked garbanzo beans,

½ tsp. cinnamon

liquid reserved

¼ to 1 tsp. cayenne

pinch of saffron

½ tsp. paprika

¾ C dried currants or ½ C raisins

1 C sliced carrots

¼ C chopped fresh parsley

4 C cubed sweet potatoes or butternut squash

 

 

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 ½ C 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.