Moroccan-Style Vegetable Stew

Serves 6

Ingredients:

  • Butter, olive, or avocado oil for sautéing
  • 2 medium onions, chopped
  • 5 tsp minced garlic
  • 1 1/2 cups veggie or chicken broth
  • 2 tsp ground cumin
  • 1.5 tsp chili powder
  • 1 tsp ground cardamom
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp salt or to taste
  • 1/4 tsp ground black pepper
  • 1 1/2 pounds cubed winter squash, peeled and cubed
  • 2 cups purple potatoes (yellow or white are fine as well), cubed (peel on or off)
  • 3 medium size carrots, peeled and sliced
  • 1/2 cup raisins
  • 1 pound luffa squash, peeled, seeds removed, cut into 1/2 inch half moon slices
  • 8 oz dark leafy greens and stems, chopped
  • 3 cups cooked garbanzo beans or black beans
  • 1/4 cup parsley, chopped
  • 1 Tbsp lemon juice

Directions:

  1. Saute onions and garlic until caramelized in butter or oil of choice. 
  2. Mix all spices together in a small bowl. 
  3. Mix all vegetables together in a crockpot plus the sautéed onions and garlic. Do not include, beans, parsley or lemon juice.
  4. Add spice mixture to veggies and mix.
  5. Add in broth.
  6. Cook in crockpot for 5-6 hours. 
  7. With 30 minutes to go, add beans, parsley and lemon juice.
  8. Serve over rice, couscous, or pasta.

Adapted from the Joy of Cooking