Friday, October 26, 2012

Simply Stew

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

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
  • 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
  1. 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.
  2. Heat oil in casserole over medium heat until hot. Add onion, ginger, pressed garlic, curry powder and cinnamon; cook and stir 3 minutes
  3. 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.  
  4.  Serve hot with the cooked couscous.  Sprinkle with slivered almonds if desired.
Makes 6 servings (8 cups)

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