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Vegetarian Moroccan Stew

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 people

Equipment

  • You will also need a 7-8 quart heavy pot with lid

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp harissa
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 3 cups low sodium vegetable broth
  • 1 12 oz. bag chopped butternut squash
  • 2 medium zucchini, cut into 1/2 inch rounds
  • 4 medium carrots, peeled and cut into 1/2 inch rounds
  • 2 cups cauliflower, chopped
  • 1/4 cup cilantro, chopped
  • salt and black pepper to taste
  • 1 can chickpeas (garbanzo beans), drained

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Sauté the onion for 3-4 minutes, or unitl softened. Add the garlic and sauté for another minute.
  • Stir in the tomato paste, harissa, cinnamon, ginger, and 1/2 cup of the low sodium vegetable broth. Bring to a boil.
  • Add the butternut squash, zucchini, carrots, cauliflower, and remaining vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
  • Add the cilantro and chickpeas (garbanzo beans), and season with salt and pepper. Serve atop a bed of couscous.