1 (14 oz.) can whole tomatoes, with juice, coarsely chopped
6 cups low-sodium vegetable broth
½ tsp. salt
1 (20 oz.) can garbanzo beans, drained
2 large sweet potatoes, peeled and cut into 1-inch cubes
¾ cup golden raisins
½ lb. green beans, cut into 2-inch pieces
1 zucchini, quartered lengthwise and cut into 2-inch pieces
1 eggplant, skin on, coarsely chopped
Instructions
Heat olive oil and butter in a large nonstick skillet. Add onion; sauté 3 minutes. Add garlic, tumeric, cumin, black pepper and red pepper; sauté 3 minutes.
Transfer onion mixture to a slow cooker, along with canned tomatoes, vegetable stock and salt. Cover and cook on high 1 hour.
Add garbanzo beans, sweet potatoes, raisins, green beans, zucchini and eggplant. Continue cooking on high 1½ hours or on low 2-3 hours, until vegetables are tender.
Serving
Suggestions
Serve over couscous.
Originally Submitted
11/25/2008
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