Moroccan Stew

Another one I've been meaning to try ...

• Ready In: 1 hr 15 mins
• Serves: 6

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
• 1⁄2 teaspoon ground allspice
• 12  teaspoons ground ginger
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup water
• 1  medium eggplant, peeled and cut into 1/4-inch dice (about 4 cups)
• 3  large tomatoes, ripe, chopped (about 3 cups)
• 1⁄2 cup raisins
• 2  cups garbanzo beans, cooked (chickpeas)

Directions

1. Heat oil in large saucepan over medium heat.
2. Add onion and garlic. Cook, stirring occasionally, for 3-5 minutes.
3. Add carrots, green bell pepper, spices, and 1/4 cup water. Cook, stirring occasionally, about 5 minutes.
4. Add the remaining ingredients. Cover and simmer over medium-low heat for about 30 minutes, or until vegetables are tender. Stir several times during cooking.
5. Serve over couscous, rice, or any other grain.