Moroccan-style Vegetable Stew

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 2 onions, chopped
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 pinch cinnamon
• 3 tablespoons minced fresh garlic (or to taste)
• 5 cups chicken broth (or use vegetable broth)
• 3 large carrots, peeled and sliced into about 1/2-inch
• 3 cups eggplants, diced
• 3 cups zucchini, sliced into about 1/2-inch
• 2 cups cauliflower florets
• 2 (14 ounce) cans stewed tomatoes, undrained
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup currants
• 1 1/4 cups toasted almonds, chopped (more for topping)
• salt and black pepper

Recipe

• 1 in a dutch oven melt butter with oil over medium heat; add in the onions, cayenne, coriander, cumin and pinch cinnamon; cook stirring for about 5 minutes, add in the garlic the last 2 minutes of cooking.
• 2 add in broth, carrots, eggplant, zucchini, cauliflower and stewed tomatoes with juice, garbonzo beans, currants and almonds; stir and bring to a boil, reduce heat to medium-low and simmer for about 1 hour or until the veggies are tender to the bite (this might take more or less than 2 hours).
• 3 season with salt and black pepper to taste.
• 4 transfer about 3 cups of the mixture into a food processor and process until smooth (this can also be done carefully on a blender holding the lid down with a towel).
• 5 return the puree back to the pot; stir to combine.
• 6 ladle into bowls, then sprinkle with more almonds if desired.