LENTIL AND SQUASH STEW RECIPES

Name: Moroccan Vegetarian Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings (3 quarts).
Cuisine: Africa, Moroccan, Mediterranean
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 teaspoons ground cumin; 2 teaspoons ground cinnamon; 1 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups); 2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups); 4 medium carrots, sliced; 3 plum tomatoes, chopped; 3 cups water; 2 small zucchini, cut into 1-inch cubes; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT

Moroccan Vegetarian Stew Recipe: How to Make It image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

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.

Nutrition Facts : Calories 180 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 36g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT

Moroccan Vegetarian Stew Recipe: How to Make It image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

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.

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