There is nothing more satisfying than a hearty bowl of stew on a cool autumn evening. Here is a simple version featuring one of my favorites from The Pampered Chef recipe collection. You can find this and other amazing creations on www.pamperedchef.com/recipes
|Caleb, 4 years old, raking leaves with Dad|
Moroccan Vegetable Stew
- 2 medium carrots, peeled
- 2 medium zucchini
- 3/4 c chopped onion
- 1/2 in piece fresh ginger, peeled
- 1 tsp olive oil
- 3 garlic cloves, pressed
- 1 1/2 tsp curry powder (to make your own, check out my curry recipe on http://sohoneywhatsfordinner.blogspot.com
- 3/4 tsp ground cinnamon
- 2 Tbs flour
- 28 ounces vegetable broth
- 15 1/2 ounces canned garbanzo (chickpeas), drained and rinsed
- 14 1/2 ounces canned diced tomatoes in sauce
- 1/2 c raisins
- 2 c hot couscous
- Cut zucchini and carrots in 1/2 lengthwise. Cut zucchini into 1/4 inch sections and carrots into 1/2 inch sections; set aside. Dice the onion and gingerroot.
- Heat oil in casserole over medium heat until hot. Add onion, ginger, pressed garlic, curry powder and cinnamon; cook and stir 3 minutes
- Stir in the flour. Add broth, beans, tomatoes, carrots and zucchini, bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Stir in raisins and then remove from heat.
- Serve hot with the cooked couscous. Sprinkle with slivered almonds if desired.