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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moroccan Vegetable Stew   
    Categories: Vegetables, Herbs, Squash, Beans   
         Yield: 8 servings   
       
         1 tb Olive oil   
         1 lg Onion; chopped   
         2 ts Ground cumin   
         2 ts Ground cinnamon   
         1 ts Ground coriander   
       1/2 ts Ground allspice   
       1/2 ts Cayenne pepper   
       1/4 ts Salt   
         1 sm Butternut squash; peeled, in   
              - 1" cubes (about 4 cups)   
         2 md Potatoes; peeled, in 1"   
              - cubes (about 4 cups)   
         4 md Carrots; sliced   
         3    Plum tomatoes; chopped   
         3 c  Water   
         2 sm Zucchini; in 1" cubes   
        15 oz Can garbanzo beans or   
              - chickpeas; rinsed, drained   
       
     In a 6 qt. stockpot, heat oil over medium-high heat;   
     saute onion until tender. Add seasonings; cook and stir   
     1 minute.   
        
     Stir in squash, potatoes, carrots, tomatoes and water;   
     bring to a boil. Reduce heat; simmer, uncovered, until   
     squash and potatoes are almost tender, 15-20 minutes.   
        
     Add zucchini and beans; bring to a boil. Reduce heat;   
     simmer, uncovered, until vegetables are tender, 5-8   
     minutes.   
        
     Sonya Labbe, West Hollywood, California   
        
     Makes: 8 servings (3 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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