In stew pot, heat olive oil and saute the onions for 2 or 3 minutes.
Add garlic and spices stirring constantly. Add vegetables in the order given above so
that the starchier vegetables will cook the longest.
Saute after the addition of each vegetable until its color deepens. Stir in garbanzo
beans, saffron and currants or raisins.
There should be some liquid at the bottom of the pot from the cooking vegetables.
If stew is dry, add 1/2 cup tomato juice, liquid from beans or water. Cover stew and
simmer on low until all vegetables are tender. Add chopped parsley just before serving.
SRJ notes-
I skip the saffron.
I replace the eggplant with more of the other veggies.
I use only 1/4 tsp. of the cayenne.
I used canned chopped tomatoes.
This freezes nicely.
Originally Submitted
1/18/2016
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