Name: Moroccan Stew
Ingredients: 1/4 c Water or veggie broth for sauting (up to); 2 c Water or veggie broth for stewing vegetables in; 2 lg Onions; chopped; 4 Cloves (large) garlic; mashed; 1 ts Ground cumin; 1 ts Tumeric; 1/2 ts Cinnamon (up to); 1 ts Cayenne; 1/2 ts Paprika; 2 Sweet potatos; 2 Zuccini; 2 Summer squash; 1 Carrot; 2 Tomatoes; 1 Bell (green) pepper (up to); 2 cn Garbanzo beans; drained (depending on how much you like the buggers); 1 c Raisins (however many you like)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains	Moroccan	Soup	12	Servings

INGREDIENTS

1/4	c	Water or veggie broth for sauting (up to)
2	c	Water or veggie broth for stewing vegetables in
2	lg	Onions; chopped
4		Cloves (large) garlic; mashed
1	ts	Ground cumin
1	ts	Tumeric
1/2	ts	Cinnamon (up to)
1	ts	Cayenne
1/2	ts	Paprika
2		Sweet potatos
2		Zuccini
2		Summer squash
1		Carrot
2		Tomatoes
1		Bell (green) pepper (up to)
2	cn	Garbanzo beans; drained (depending on how much you like the buggers)
1	c	Raisins (however many you like)

INSTRUCTIONS

Date: Mon, 12 Feb 1996 17:28:05 -0500
From: lisa@magicnet.net (Lisa Folickman)
Last night I made this recipe for the third time.  It's been posted before,
but it is so absolutely delicious that I have to encourage everyone to try
it!
Saute onions, garlic and spices in water or veggie broth. Add sweet
potatoes, zuccini summer squash and carrots. Let stew. Add water as
necessary. Add tomatoes, bell pepper and garbanzos. Let stew. Add raisins.
Cook until potatoes are mushy or done to your liking (about 30 minutes).
Serve over couscous or rice. Servings: a lot!
NOTE: I eliminated the cayenne, cut way down on the garbanzo beans (or else
they permeate every bite) and served with a dollop of plain nf yogurt
(non-vegan).  Truly delicious!
FATFREE DIGEST V96 #42
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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