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    You are in: Home / Recipes / Moroccan-Style Vegetable Stew Recipe
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    Moroccan-Style Vegetable Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Kittencalskitchen's Note:

    This stew can also be made successfully in a crockpot on low for about 8 hours. Adjust all spices to taste. To make this into a vegetarian dish use vegetable broth. This is a hearty full-flavored dish rich in nuts and spices and sweetened with currants.

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    1. 1
      In a Dutch oven melt butter with oil over medium heat; add in the onions, cayenne, coriander, cumin and pinch cinnamon; cook stirring for about 5 minutes, add in the garlic the last 2 minutes of cooking.
    2. 2
      Add in broth, carrots, eggplant, zucchini, cauliflower and stewed tomatoes with juice, garbonzo beans, currants and almonds; stir and bring to a boil, reduce heat to medium-low and simmer for about 1 hour or until the veggies are tender to the bite (this might take more or less than 2 hours).
    3. 3
      Season with salt and black pepper to taste.
    4. 4
      Transfer about 3 cups of the mixture into a food processor and process until smooth (this can also be done carefully on a blender holding the lid down with a towel).
    5. 5
      Return the puree back to the pot; stir to combine.
    6. 6
      Ladle into bowls, then sprinkle with more almonds if desired.

    Ratings & Reviews:


    Nutritional Facts for Moroccan-Style Vegetable Stew

    Serving Size: 1 (694 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 774.9
    Calories from Fat 329
    Total Fat 36.5 g
    Saturated Fat 5.2 g
    Cholesterol 7.6 mg
    Sodium 1835.5 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 21.2 g
    Sugars 45.8 g
    Protein 28.5 g

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