Moroccan Stew

I was intrigued by this recipe because of its interesting blend of spices. Cinnamon? Coriander? How exciting! Also it is meatless, full of veggies, and low-fat. And cheap. Win, win, win. Win. This tasted waaaaay better the next day, after the flavors blended a little more, so give it a day if you have the time and patience. Also, I thought it was a tad bitter, so I added a little brown sugar, and also tossed in another dash or two of the cinnamon, cumin, and coriander. 

Moroccan Stew

From Taste of Home

Ingredients

• 2 cups cauliflowerets
• 3 medium carrots, cut into 2-inch julienned strips
• 1 medium onion, quartered and thinly sliced
• 2 teaspoons olive oil
• 1 cup sliced zucchini (I used green beans. That's what I had.)
• 1/2 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon brown sugar, optional (my addition)
• Additional salt and seasonings to taste (my addition)
• Hot cooked rice, optional
• Chopped cilantro and/or chopped roasted cashews, optional (my addition)

Directions

• In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Add sugar and additional seasonings to taste, if desired. Serve over rice if desired. Garnish with cilantro and cashews if desired. 
• Yield: 5 servings. 138 calories per serving (excluding rice and garnishes)