﻿﻿﻿Moroccan Vegetable Stew

Moroccan Vegetable Stew

mayihavethatrecipe.com

sharynn

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2 tsp cinnamon

2 tsp turmeric

2 tsp salt (or to taste)

1 ½ tsp ground ginger

1 ½ tsp cumin

1 tsp coriander

½ tsp allspice

2 tbsp extra virgin olive oil

4 cloves garlic, minced

4 tbsp tomato paste

24 oz frozen cauliflower, thawed

2 medium sweet potatoes, peeled and diced

1 large zucchini, cut into ½ inch slices

1 yellow squash, cut into ½ inch slices

1 large parsnip, chopped

1 large Japanese eggplant, unpeeled, sliced in half lengthwise, and cut into ½ inch slices

2- 15.5oz cans of chickpeas, drained and rinsed. See Note 1 about making this vegetable stew on Passover

4 cups vegetable broth

Optional toppings: dried cranberries, raisins, toasted almonds, pistachios, apricots, dates. cilantro, Harissa

Directions at mayihavethatrecipe.com

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