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Moroccan Vegetable Stew

Knowledge is Pleasure

I do not know if this is actually a Moroccan dish, but I enjoy the unusual flavor of prunes and cinammon... and it is an unusual way to bring a butternut squash to table!

  • 1 tablespoon olive oil
  • 2 medium carrots, cut into 1/4-inch-thick slices
  • 1 medium butternut squash (about 1 3/4 pounds), peeled and cut into 1-inch cubes
  • 1 medium onion, chopped
  1. Heat olive oil in a large skillet or saucepan over medium-high heat.
  2. Add carrots, squash, and onion and cook until golden, about 10 minutes.
  • 15- to 19-ounce can OR two cups cooked garbanzo beans, rinsed and drained
  • 14 1/2-ounce can stewed tomatoes
  • 1/2 cup pitted prunes, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper
  1. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water.
  2. Heat to boiling.
  3. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.

The stew is served over rice or couscous (Moroccan pasta).

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