Moroccan Vegetable Stew Recipe | Red Stick Spice

Name: Moroccan Vegetable Stew Recipe | Red Stick Spice
Total time: 240 min
Ingredients: 1 Tbl Shallot Extra Virgin Olive Oil; 1 medium onion, chopped fine; 2 cloves garlic, minced; 1 Tbl Moroccan Blend; 1/4 cup golden raisins (or currants, chopped dates, chopped apricots, etc); 2 carrots, peeled and cut into 1/2 inch pieces; 1 large sweet potato, peeled and cut into 1/2 inch pieces (butternut or acorn squash would work well here); 1 medium red potato, peeled and cut into 1/2 inch pieces; 1 28-oz can crushed fire-roasted tomatoes; 3 cups vegetable stock, more for adjusting the consistency; 1 16-oz can chickpeas, drained and rinsed; 1 yellow squash, cut into 1/2 inch half moons; 1 zucchini, cut into 1/2 inch half moons; Salt and pepper to taste; Fresh chopped Cilantro for ganish

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A delicious Moroccan Vegetable Stew recipe you can make yourself. No ads, no life story, just great recipes you can prepare at home.

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Ingredients

1 Tbl Shallot Extra Virgin Olive Oil
1 medium onion, chopped fine
2 cloves garlic, minced
1 Tbl Moroccan Blend
1/4 cup golden raisins (or currants, chopped dates, chopped apricots, etc)
2 carrots, peeled and cut into 1/2 inch pieces
1 large sweet potato, peeled and cut into 1/2 inch pieces (butternut or acorn squash would work well here)
1 medium red potato, peeled and cut into 1/2 inch pieces
1 28-oz can crushed fire-roasted tomatoes
3 cups vegetable stock, more for adjusting the consistency
1 16-oz can chickpeas, drained and rinsed
1 yellow squash, cut into 1/2 inch half moons
1 zucchini, cut into 1/2 inch half moons
Salt and pepper to taste
Fresh chopped Cilantro for ganish