Monday, May 14, 2012

Moroccan Stew

This is a simplified version of the recipe from The Moosewood Restaurant. If chopping vegetables is your most favorite thing in the world, then use their version.The flavor of this dish is astounding. Traditionally it's served over rice or couscous, but it's also very good with pasta.

  • 1/4 cup oil (I use a mixture of olive and canola)
  • 1 small to medium onion, coarsely chopped
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon cayenne
  • ½ teaspoon paprika
  • salt to taste
  • 1 lb. cubed eggplant
  • ½ lb. sliced zucchini or summer squash
  • 2 large tomatoes, chopped, or one 15-oz. can diced tomatoes
  • 1½ cups cooked garbanzo beans, liquid reserved
  • a handful of dried currants or raisins (about 1/4 cup)
  1. In a stew pot, heat the olive oil and sauté the onions and spices for 5 minutes.
  2. Add the garlic and sauté for 2-3 minutes.
  3. Add the eggplant and sprinkle with salt. Sauté for about 5 minutes. Stir a couple times.
  4. Add the zucchini and sauté for a few minutes more.
  5. Stir in the garbanzo beans, tomatoes, and the currants or raisins.
  6. There should be some liquid at the bottom of the pot from the cooking vegetables. However, if the stew is dry, add ½ cup of tomato juice, liquid from the garbanzo beans, or water.
  7. Cover the stew and simmer on low heat until all the vegetables are tender. It shouldn't take too long.