Moroccan Vegetable Stew

Moroccan Vegetable Stew Moroccan Vegetable Stew, 8.5 out of 10 based on 2 ratings

Simply and hearty, this a new recipe. Even the non-vegetarians love it.

Serving Size: 3-4


1 Tablespoon olive Oil
1 medium Onion, diced
2 cloves garlic, chopped fine
1 tsp curry powder
1 tsp ground cumin
1 can (15-19 ounces) garbanzo beans, rinsed and drained
1 can (14 oz) diced tomatoes
12 oz. vegetable broth
2 large carrots, sliced 3/4 inch thick
1 cup frozen peas
1/2 c. raisins
1 Tbsp chooped cilantro
10 oz couscous


  1. Sauté onion in olive Oil until ligthly browned.
  2. Stir in garlic, curry powder, and cumin and cook for 30 seconds, stirring.
  3. Add beans, tomatoes, broth and carrots.
  4. Simmer uncovered until carrtos are cooked through and any liquid has mostly evaporated.
  5. Stir in peas and raisins and simmer until peas are warm.
  6. Prepare couscous.
  7. Spoon stew over couscous and sprinkle with cilantro.
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Rating: 8.5/10 (2 votes cast)
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Rating: +2 (from 2 votes)

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