Moroccan Stew

4 T olive oil
1 large onion chopped
2 garlic cloves, minced
1 t ground cumin
1 t turmeric
1/2 t cinnamon
1/4 t cayenne (or more to taste)
1 cup sliced carrot (1-2 carrots depending on size)
4 cups cubed butternut squash
3 cups cubed eggplants
4 cups sliced zucchini or summer squash
2-3 tomatoes, chopped
1 1/2 cups, cooked garbanzo beans
salt and pepper, to taste


Heat the olive oil in a large pot over medium heat, add onions and saute for about three minutes. Add garlic and spices, stirring continuously. Add the squash and saute until color deepens. Repeat, adding each vegetable in turn until color has deepened. There should be liquid from the vegetables at the bottom of the pot. If dry, add up to 1/2 cup of water. Add garbanzo beans, cover pot, turn heat down and simmer until vegetables are soft. Serve with couscous or rice.

Note: Like any good stew, you can vary the vegetables depending on tastes or availability. Sweet potatoes are a good substitute for butternut squash for example. Just remember to add the longer cooking vegetables first.


adapted from New Recipes from Moosewood Restaurant