Moroccan Stew

This is a vegetarian’s delight! A wonderful aromatic vegetable stew. Another parve delight!

2 Cups water
2 T Olive Oil
1/2 Cup Tomato Juice
3 Cloves garlic, minced or pressed
2 tsp ground cumin
2 tsp turmeric
1 tsp cinnamon
1 tsp cayenne pepper (optional)
1 tsp paprika
1 – 2 tsp salt (go by taste)
1 Cup sliced carrots (so they are round like a nickle size, about 1/4 inch thick)
4 Cups cubed sweet potatoes
3 Cups partially seeded and cubed eggplant
1 Green pepper, sliced
4 Cups sliced zucchini
1-1/2 Cups cooked garbanzo beans
1 Cup red kidney beans
3/4 Cup raisins
1/4 Cup chopped fresh parsley

Have all veggies cut up and ready to go before starting the stew.

In a large soup pot heat water, olive oil and tomato juice. Add onions and cook 2 to 3 minutes. Add garlic and spices and stir. Add veggies in order given above. Saute 3-7 minutes after each addition (depends on how well done or not you like your veggies) Lastly, stir in beans and raisins, cook another 5 minutes or so to warm the whole stew. Add chopped parsley before serving.

My Notes: You can add a little bit of coconut milk and diced chicken for a meat dish. I would also serve with a bowl of rice.