Moroccan Vegetable Stew

I have a couple of recipes for this dish, called either Moroccan Stew or Marrakech Curry. I have no recollection of the origin of these. I found a number of variations for this type of dish when I went in search for my original recipe. This is the perfect dish for a pantry-meal: using longer lasting vegetables, pantry items, and beans and quinoa for protein.

For this particular meal, I added garbanzo beans and served it over couscous, sprinkled with chopped cilantro. 

I found the original spice quantities to be a little bland for adult tastes - these were enhanced with some hot sauce. Harissa would be the perfect addition - as would a few slices of Preserved Lemons.

MOROCCAN VEGETABLE STEW

Ingredients

¼ cup water / vegetable broth for sautéing

1 cup water / vegetable broth for stewing (possibly up to 2 cups)

2 onions, chopped

3 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon paprika

½ teaspoon sea salt

¼ teaspoon cinnamon

¼ teaspoon cayenne

1 cup cubed sweet potato

1 cup cubed zucchini

1 cup cubed butternut squash

1 cup cubed carrot

1 can diced tomatoes

1 diced green pepper

1 (15oz) can garbanzo beans, drained

½ cup raisins
½ cup chopped cilantro (to garnish)

Method

Saute onions, garlic and spices in water / broth.

Add sweet potato, butternut squash and carrots.

Stew for around 10 minutes.

Add tomatoes and juice from can, zucchini, bell pepper and drained and rinsed garbanzo beans.

Stew For a further 15 minutes. Add raisins.

Cook until vegetables are soft and sauce has formed (about 30 minutes).

Season to taste.

Serve over quinoa (or more traditional couscous).

Notes / Variations

Using yellow zucchini and yellow peppers would really enhance the ‘yellowness’ of this dish.
Of course, if you plan ahead, use freshly soaked and prepared garbanzo beans and fresh tomatoes. 
Add water or broth sparingly, particularly if using juice from canned tomatoes. 
For this particular meal, I was all out of onions, so increased the amount of garlic. I used twice the quantity of carrot, butternut squash, sweet potato and zucchini, and doubled the quantities of spice (all except cayenne). 
The kids hadn't eaten this dish in some time - so were somewhat dubious when I served it to them. They ate it all without complaint when the word 'dessert' was mentioned!