Moroccan Veggie Garbanzo Bean Stew

Moroccan, Veggie Garbanzo Bean Stew

Serves 4

1 tablespoon canola oil

1 large onion, chopped

1-2 cloves garlic, minced

3 medium carrots, peeled and sliced (about 1 cup)

1 medium sweet potato, peeled and cut into 1” cubes (about 2 cups)

1 eggplant, peeled and cut into 1” cubes (about 3 cups)

1 bell pepper (any colour) seeded, sliced into strips

1 large zucchini, diced 

1 can garbanzo beans, drained and rinsed

3/4 cup raisins

1 can (397 ml) diced tomatoes

2 1/2 cups chicken or vegetable stock

Spice mix: 

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1 teaspoon paprika

Juice from 1/2 lemon 

Salt and pepper to taste

1/4 cup parsley 

Directions: 

In a small bowl, combine all the spices and set aside. 

In a large pot, heat canola oil over medium-high heat. Add onions and sauté until soft, about 5 minutes, then add garlic and sauté for 1 more minute. 

Add all the veggies, garbanzo beans, raisins, tomatoes, and stock. 

Bring to a boil, then lower and simmer for 30 minutes. 

Add the lemon juice, season with salt and pepper and serve, passing the parsley to sprinkle on top.