MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Moroccan Vegetable Stew
Categories: Vegetables, Herbs, Squash, Beans
     Yield: 8 Servings

     1 tb Olive oil
     1 lg Onion; chopped
     2 ts Ground cumin
     2 ts Ground cinnamon
     1 ts Ground coriander
   1/2 ts Ground allspice
   1/2 ts Cayenne pepper
   1/4 ts Salt
     1 sm Butternut squash (4 c);
          - peeled, in 1" cubes
     2 md Potatoes (4 c); peeled,
          - in 1" cubes
     4 md Carrots; sliced
     3    Plum tomatoes; chopped
     3 c  Water
     2 sm Zucchini; in 1" cubes
    15 oz Can garbanzo beans or
          - chickpeas; rinsed, drained

 In a 6 qt stockpot, heat oil over medium-high heat; saute onion
 until tender. Add seasonings; cook and stir 1 minute.

 Stir in squash, potatoes, carrots, tomatoes, and water; bring to a
 boil. Reduce heat; simmer, uncovered, until squash and potatoes are
 almost tender, 15 to 20 minutes.

 Add zucchini and beans; bring to a boil. Reduce heat; simmer,
 uncovered, until vegetables are tender, 5 to 8 minutes.

 Recipe by Sonya Labbe, West Hollywood, California

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM