A few years back I tried my hand at selling Pampered Chef. I loved all the great kitchen stuff I acquired in those few years, but I hated the multi-level marketing gig. It was a less than enjoyable experience, but I did come away with not only super awesome kitchen stuff, but also a new respect for those who can make a home business like that work as well as a ton of awesome recipes that I love.
This Moroccan Vegetable Stew is one of those recipes. It takes about 20 minutes of prep time in the kitchen then another 20 minutes on the stove. And depending on appetites, it serves about 6. I like that this recipe pulls a lot of staple items together in a fresh new way. Gingerroot is just about the only thing I don't usually have on hand when zucchini is in season.
This is super flavorful and filling for the adults in our household. It is best served to the kids with a little bit of careful arrangement on my part. As long as no sauce infects the beloved plain rice they will happily partake of the carrots, zucchini, garbanzo beans, and raisins with all their blended flavors included.
I'm loving all the recipes being posted over at Enviromom, check out a whole bunch of new ones every Friday. I hope you enjoy the Moroccan Stew.
What you need:
2 medium carrots, peeled
2 medium zucchini
3/4 cup chopped onion
1/2 in. piece peeled fresh gingerroot
1 teaspoon olive oil
3 garlic cloves, pressed
1 1/2 teaspoons curry powder
3/4 teaspoon ground cinnamon
2 Tbsp. flour
2 cans (14oz each) vegetable broth (or equivalent broth made from bouillon)
1 can (15oz) garbanzo beans, drained and rinsed
1 can (14 oz) diced tomatoes in juice
2 cups hot cooked couscous or rice
1/2 cup raisins (optional)
Toasted slivered almonds (optional)
What you do:
1. Cut carrots in half lengthwise, then slice into thin slices. Set aside.
Chop onion. Peel gingerroot and finely chop.
2. Heat oil in large (4 qt) skillet over medium until hot. Add onion, gingerroot, pressed garlic, curry powder and cinnamon. Cook and stir 3 minutes.
3. Stir in flour. Add broth, beans, tomatoes, carrots and zucchini; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Stir in raisins. Remove from heat. Serve with couscous or rice. Sprinkle with slivered almonds.