Vegetarian Moroccan Stew

Name: Vegetarian Moroccan Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams butternut squash - peeled, seeded, and cut into 2-inch cubes; 425 grams garbanzo beans, drained; 411 grams canned diced tomatoes with their juice; 1 stick (4 inch) cinnamon; 283 grams box uncooked couscous; 6 Tbsps chopped fresh cilantro; 4 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoons lemon zest; 237 milliliters pitted, brine-cured green olives; 1 Tbsp olive oil; 6 Tbsps plain yogurt; 4 larges red potatoes, cut into 2-inch cubes; 6 servings salt and pepper to taste; 473 milliliters vegetable broth; 414 milliliters water; 1 yellow onion, diced

You can never have too many main course recipes, so give Vegetarian Moroccan Stew a try. This recipe serves 6. One portion of this dish contains approximately 15g of protein, 9g of fat, and a total of 479 calories. 1 person found this recipe to be delicious and satisfying. A mixture of water, cilantro, potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat olive oil in a large covered saucepan or Dutch oven over medium heat, until oil is hot but not smoking. Drop in the onion, garlic, cumin, cinnamon stick, and salt and pepper. Cook and stir for 5 minutes, until onion is tender and translucent.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Olive Oil

Garlic

Cumin

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Stir in the butternut squash and potato cubes, broth, garbanzo beans, and tomatoes, and bring the mixture to a boil. Reduce heat, cover the pot, and simmer about 20 minutes, stirring occasionally, until the squash and potatoes are tender.

Ingredients you will need

Squash

Chickpeas

Potato

Tomato

Broth

Equipment you will use

Pot

Remove the stew from heat, and stir in the olives and lemon zest.

Ingredients you will need

Lemon Zest

Olives

Stew

In a large saucepan, bring 1 3/4 cup water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool.

Ingredients you will need

Couscous