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Moroccan Vegetable Stew
I do not know if this is actually a Moroccan dish, but I enjoy the unusual flavor of prunes and cinammon... and it is an unusual way to bring a butternut squash to table!
- 1 tablespoon olive oil
- 2 medium carrots, cut into 1/4-inch-thick slices
- 1 medium butternut squash (about 1 3/4 pounds), peeled and cut into 1-inch cubes
- 1 medium onion, chopped
- Heat olive oil in a large skillet or saucepan over medium-high heat.
- Add carrots, squash, and onion and cook until golden, about 10 minutes.
- 15- to 19-ounce can OR two cups cooked garbanzo beans, rinsed and drained
- 14 1/2-ounce can stewed tomatoes
- 1/2 cup pitted prunes, chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon crushed red pepper
- Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water.
- Heat to boiling.
- Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
The stew is served over rice or couscous (Moroccan pasta).
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2014 by Maura Enright
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