Moroccan Vegetable Stew
Just as the country, so too are Moroccan spices intriguing. The combination of the curry, cumin, garlic and onion with the sweetness of the apricots is delightfully different and brightens these common vegetables.
1 tablespoon extra virgin olive oil
2 cups coarsely chopped red onion (1 very large onion)
8 ounces fresh carrots, sliced diagonally into 1/2 “ pieces,
2 teaspoons minced fresh garlic, about 2 cloves
1/2 tablespoon Madras curry powder
1 teaspoon ground cumin
1/8-1/4 teaspoon crushed red pepper, optional
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can diced or stewed tomatoes
2 cups of vegetable or chicken stock
1/2 cup quartered dried apricots
12 ounces zucchini or yellow squash or combination, cubed
1 cup corn kernels
Kosher salt
Freshly ground pepper
Cilantro or cashews garnish
In a large saucepan, heat oil over medium-high heat. Add onion and carrots and cook covered 5 minutes or until fragrant and onions soften. Stir in garlic, curry powder and cumin. Sauté 2 another minutes.
Stir in beans, tomatoes, and stock. Reduce heat, cover and cook 10 minutes.
Add apricots, simmer another 5 minutes. Add zucchini and corn. Simmer covered until zucchini is tender, stirring occasionally about 10 more minutes.
Serve with couscous. Garnish with cilantro or cashews.
c. Pat Ernst Dugan, 2014