Monday, February 21, 2011

Moroccan Vegetable Stew

After a hiatus for over a year, I am going to really really try to update my blog for a few reasons - one main one is I want a place where all of my go-to recipes will be electronically.

I didn't take a picture of this dish, but it was so delish you just have to trust me - and go make it!

Moroccan Vegetable Stew


  • 1 medium butternut squash (about 2 pounds) peeled and cut into 1" pieces
  • 2 carrots, peeled and cut into 1/4" slices (I just used two snack size bags of the small carrots)
  • 1 medium onion, chopped
  • 1 can (15-19 oz) garbanzo beans, rinsed and drained
  • 1 can (14.5 oz) stewed tomatoes
  • 1/2 cup prunes, chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 to 1/4 tsp crushed red pepper
  • 1 1/2 cups water

1. Sautee squash, carrot and onion in 1-2 tablespoons olive oil over medium-high heat until the onions are clear (about 10 minutes)
2. Add remaining ingrediants
3. Bring to a boil. Reduce to a simmer and cook until all vegetables are tender, about 30 minutes.
4. Serve over couscous (if you don't have couscous, it is just as good without).

Recipe from: Good Housekeeping Cookbook

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