Moroccan Stew

Name: Moroccan Stew
Ingredients: 2 teaspoons olive oil; 2 cups onions, chopped; 4 garlic cloves (minced or crushed); 1 cup carrot, sliced in 1/8-inch rounds; 1 green bell pepper, cut into 1/4-inch strips; 1 teaspoon ground cumin; 12 teaspoon ground allspice; 12 teaspoons ground ginger; 12 teaspoon turmeric; 14 teaspoon salt; 14 teaspoon cayenne pepper; 14 teaspoon cinnamon; 34 cup water; 1 medium eggplant, peeled and cut into 1/4-inch dice (about 4 cups); 3 large tomatoes, ripe, chopped (about 3 cups); 12 cup raisins; 2 cups garbanzo beans, cooked (chickpeas)

17 ingredients

9 steps

Ingredients

2 teaspoons olive oil
2 cups onions, chopped
4 garlic cloves (minced or crushed)
1 cup carrot, sliced in 1/8-inch rounds
1 green bell pepper, cut into 1/4-inch strips
1 teaspoon ground cumin
12 teaspoon ground allspice
12 teaspoons ground ginger
12 teaspoon turmeric
14 teaspoon salt
14 teaspoon cayenne pepper
14 teaspoon cinnamon
34 cup water
1 medium eggplant, peeled and cut into 1/4-inch dice (about 4 cups)
3 large tomatoes, ripe, chopped (about 3 cups)
12 cup raisins
2 cups garbanzo beans, cooked (chickpeas)

Directions

1

Heat oil in large saucepan over medium heat.
2

Add onion and garlic.
3

Cook, stirring occasionally, for 3-5 minutes.
4

Add carrots, green bell pepper, spices, and 1/4 cup water.
5

Cook, stirring occasionally, about 5 minutes.
6

Add the remaining ingredients.
7

Cover and simmer over medium-low heat for about 30 minutes, or until vegetables are tender.
8

Stir several times during cooking.
9

Serve over couscous, rice, or any other grain.