Moroccan Vegetable Stew Recipe – Sunset Magazine

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, peeled and crushed with the side of a knife
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 5 cups vegetable or chicken broth
• 4 carrots (12 oz. total), peeled and cut into 1/2-inch lengths
• 2 1/2 cups diced peeled eggplant
• 2 1/2 cups sliced (1/2 in. thick) zucchini
• 2 cups cauliflower florets
• 1 cup diced onion (about 5 oz.)
• 2 cans (14 1/2 oz. each) stewed tomatoes
• 1 can (15 oz.) garbanzos, drained and rinsed
• 3/4 cup dried currants
• 1 cup chopped toasted almonds
• 1/2 tablespoon kosher salt