Moroccan Veggie Stew (adapted)

1 large onion, chopped
1 Tbsp olive oil
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/4 tsp salt
3+ cups water
1 butternut squash, peeled and cubed
2-3 medium potatoes, peeled and cubed
4 medium carrots, sliced
3-4 tomatoes, chopped
2-3 zucchini, cut into 1-in pieces
1 can (15 oz) garbanzo beans, rinsed and drained

In a Dutch oven, saute onion in oil until tender. Add spices and salt; cook 1 minute longer.

Stir in water, squash, potatoes, carrots, and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.

Add zucchini and chickpeas; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until veggies are tender.

Makes approximately 8-12 servings (1 1/2 cups each) - depending on size and number of veggies used.

Number of Servings: 12

Recipe submitted by SparkPeople user JLHNELL.