Moroccan Vegetable Stew

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 medium carrots
• 2 medium zucchini
• 3/4 cup diced onion
• 1 1/2 inches fresh gingerroot, peeled
• 1 tablespoon olive oil
• 3 garlic cloves, pressed
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 28 ounces fat-free vegetable broth
• 15 1/2 ounces garbanzo beans, drained and rinsed
• 14 1/2 ounces diced tomatoes, in sauce
• 1/2 cup golden raisin

Recipe

• 1 cut carrots and zucchini in half lengthwise. cut carrots crosswise into 1/4-inch slices and zucchini crosswise into 1/2-inch slices; set aside.
• 2 dice onion.
• 3 peel gingerroot and finely chop.
• 4 heat oil in 4-quart saucepan over medium heat until hot.
• 5 add onion, gingerroot, pressed garlic, curry powder, and cinnamon. cook, stirring, for about 3 minutes.
• 6 stir in flour.
• 7 add broth, beans, tomatoes, carrots, and zucchini. bring to a boil.
• 8 reduce heat; simmer, uncovered for 15 minutes.
• 9 stir in raisins.
• 10 remove from heat.