Moroccan Vegetable Stew
serves 4-6
A vegetable stew, done right, can be just as satisfying as a stew made with meat. This one takes advantage of a host of mediterranean vegetables -- onion, zucchini, eggplant, chickpeas -- and adds complex, interesting Moroccan flavors with mint, lemon, cumin, cinnamon and ginger. Try it alongside grilled chicken or lamb.
1 15-ounce can whole peeled tomatoes, puréed
4 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
2 medium zucchini, sliced
2 large carrots, chopped
1 medium eggplant, chopped
1/2 cup low-sodium broth (chicken or vegetable)
1 15-ounce can chickpeas, rinsed and drained
1/2 cup golden raisins
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice
prep: 15 minutes
total: 55 minutes
can opener
colander
large pot
2. Stir in the garlic, ginger, cumin, cinnamon and red pepper flakes. Cook, stirring often, until the spices toast and meld with the onion, about 2 minutes. Add the zucchini, carrots and eggplants, and cook, stirring occasionally, for 2-4 minutes.
3. Add the tomatoes, broth, chickpeas, raisins and a sprinkling of salt and pepper, and stir. Bring the stew to a boil, then reduce to a simmer. Cover and simmer until the vegetables are tender, 15-20 minutes. Stir in the mint and lemon juice and add more salt and pepper to taste.
