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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.8
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 134.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Moroccan Veggie Stew (adapted) calories by ingredient
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Moroccan Veggie Stew (adapted)

Submitted by: JLHNELL
Moroccan Veggie Stew (adapted)

Introduction

Adapted from Taste of Home Oct/Nov 2010. Increased vegetable content slightly from original. NOTE: requires Dutch oven.

From Taste of Home: "This fragrant, spicy stew can also be served over couscous or with warm pita bread. A dollop of yogurt or sour cream on top will cool it down."
Adapted from Taste of Home Oct/Nov 2010. Increased vegetable content slightly from original. NOTE: requires Dutch oven.

From Taste of Home: "This fragrant, spicy stew can also be served over couscous or with warm pita bread. A dollop of yogurt or sour cream on top will cool it down."

Number of Servings: 12

Ingredients

    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

Directions

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.






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