SAVOR
Recipes
Vegetarian Moroccan Stew RECIPE AND PHOTO COURTESY OF MARCI SYMINGTON OF TEXAZ TASTE, WWW.TEXAZTASTE.COM
2 Tbsp. extra virgin olive oil 1 yellow onion, diced 2 cloves garlic, minced 2 Tbsp. tomato paste 1 Tbsp. harissa ½ tsp. ground cinnamon ¼ tsp. ground ginger 3 cups low sodium vegetable broth 1 12 oz. bag chopped butternut squash 2 medium zucchini, cut into ½-inch rounds 4 medium carrots, peeled and cut into ½-inch rounds 2 cups cauliflower, chopped ¼ cup cilantro, chopped Salt and black pepper, to taste 1 can chickpeas (garbanzo beans), drained Heat the olive oil in a large pot over medium heat. Sauté the onion for 3-4 minutes, or unitl softened. Add the garlic and sauté for another minute. Stir in the tomato paste, harissa, cinnamon, ginger, and ½ cup of the low sodium vegetable broth. Bring to a boil. Add the butternut squash, zucchini, carrots, cauliflower, and remaining vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Add the cilantro and chickpeas (garbanzo beans), and season with salt and pepper. Serve atop a bed of couscous.
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