Moroccan Vegetable Stew
Need a gluten free, dairy free, and vegetarian main course? Moroccan Vegetable Stew could be an excellent recipe to try. This recipe makes 8 servings with 335 calories, 12g of protein, and 15g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of chicken broth, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.
Pour olive oil into a small frying pan over medium-low heat.
Add garlic and spices and cook, stirring often until fragrant, 1 to 2 minutes, being careful not to scorch the garlic. Scrape the mixture into a slow-cooker (at least 5 qt.).
Add broth, carrots, eggplant, zucchini, cauliflower, onion, stewed tomatoes (with juices), garbanzos, currants, almonds, and salt, and stir to combine.
Cover slow-cooker and cook on high until vegetables are tender to bite and flavors are blended, 8 to 9 hours.
Ladle about 3 cups of the vegetable mixture into a blender. Holding lid down with a towel and taking care to avoid steam, whirl until smooth. Return pure to slow-cooker and stir to blend. Ladle stew into a tureen or individual bowls.