Moroccan Stew
INGREDIENTS
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1/3 cup olive oil
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3 cups coarsely chopped onions
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2 garlic cloves, minced or pressed
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1 teaspoon ground cumin
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1 teaspoon turmeric
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1/2 teaspoon cinnamon
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1/4 teaspoon cayenne
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1/2 teaspoon paprika
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1 cup sliced carrots
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4 cups cubed sweet potatoes or butternut squash
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3 cups cubed eggplant
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1 green pepper, sliced in strips
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4 cups sliced zucchini or summer squash
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2 large tomatoes, chopped
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1 1/2 cups cooked garbanzo beans, liquid reserved
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pinch of saffron
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3/4 cup dried currants or 1/2 cup raisins
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Optional: 2 hard cooked eggs, chopped
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Optional: 1/2 cup coarsely chopped toasted almonds
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1/4 cup chopped fresh parsley
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