(Crockpot) Moroccan-Style Stew

ONE
3 shallots, chopped
2 carrots, chopped
1 bell pepper, chopped
3 garlic cloves, pressed

TWO
1 tsp fresh ginger, minced
1/2 t cinnamon
1/2 t cumin
1/4 t paprika
1/4 t turmeric

THREE
8 oz beans, fresh or frozen, chopped
15oz cooked chickpeas (if canned, drained and rinsed)
15oz fresh (or canned) tomatoes, chopped
1 1/2 cups veggie stock
1 T fresh lemon juice
salt and pepper, to taste

FOUR
1/2 cup green peas, thawed
1/2 cup mixed dry fruit (apricots, apples, raisins, prunes...)
2 T fresh parsley, minced

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat. Add the ingredients in TWO and mix well until fragrant. Transfer to the crockpot and add the ingredients in THREE. Cook on low for 7 hours or on high for 4 1/2 hrs. Stir in the ingredients in FOUR and let it sit on warm for about 20-30 minutes. Serve over rice or couscous.

Original in Fresh from the Vegetarian Slow Cooker

Crockpot Moroccan Chickpeas with Prunes and Apricots

ONE
1 onion, chopped
6 cloves garlic, pressed

TWO
1 T tomato paste
1 T apple butter (optional)
1 1/2 t ground coriander
1/2 t ground cumin
1/4 t sweet paprika
1/4 t cinnamon
1/4 t cayenne pepper
1/2 cup vegetable broth

THREE
1 cup vegetable broth
1 pack seitan, chopped
15 oz canned chopped tomatoes
1/3 cup dried apricots (unsulfured), chopped
salt and pepper, to taste

FOUR
1/3 cup pitted prunes, chopped
1 cup frozen peas, thawed
1/4 cup chopped fresh cilantro
1 T fresh lemon juice

In a saucepan, cook the ingredients in ONE in a little bit of water, covered, over low heat. Wthen the onions are translucent,  add the ingredients in TWO and cook, stirring, until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 6 hrs (4 on high). Stir in the ingredients in FOUR, taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Vegetable Tagin

ONE

1 onion, chopped

3 cloves garlic, pressed or minced

1 tsp olive oil

TWO

1/2 butternut squash, peeled and cubed

1 sweet potato, chopped

2 carrots, chopped

15oz chopped tomatoes

15oz vegetable broth (or water)

2 cans garbanzo beans, drained and rinsed

salt, to taste

t tbsp sugar

1 tsp ground coriander

1 tbsp lemon juice

dash cayenne pepper

fresh or frozen spinach (optional)

Sauté the ingredients in ONE until the onions are translucent. Add the ingredients in TWO and simmer, covered, for 30 minutes or until vegetables are tender. Serve with couscous.

Adapted from allrecipies.com

Moroccan Vegetarian Stew

ONE

1 onion, diced

5 garlic cloves, pressed

1 tsp olive oil

1 cinnamon stick

1 tsp cinnamon

3 tsp ground cumin

TWO

1 lb butternut squash, peeled and cubed

4 potatoes, peeled and cubed

1 can garbanzo beans, drained and rinsed

8oz can diced tomatoes

2 cups vegetable broth or water

THREE

3 tbsp fresh chopped mint

fresh spinach (optional)

1 cup couscous

1/4 cup raisins

1 1/4 cups water

salt

In a large pot, sauté the ingredients in ONE, covered, over low heat. Add the ingredients in TWO and simmer, covered, for 20 minutes. Add the ingredients in THREE.

In a small pot, mix the water, couscous, and raisins. Bring to a boil and turn off the stove. Let stand and fluff with a fork.

Serve the stew over couscous and add a dollop of fat free yogurt. Garnish with mint.

Original from allrecipes.com

Marrakesh Vegetable Curry

ONE

1 onion, diced

1 red and 1 green bell pepper, cubed

1 medium eggplant, peeled and cubed

1 sweet potato, peeled and cubed

2 carrots, chopped

2 tsp olive oil

TWO

1 tsp olive oil

2 tbsp curry

1 tsp cinnamon

1 tsp ground coriander

2 tsp turmeric

6 garlic cloves, minced or pressed

1 tsp cayenne pepper

2 tbsp water

THREE

1 1/2 cups orange juice

1 zucchini, peeled and chopped

salt and pepper, to taste

2 tbsp raisins

1 can garbanzo beans, drained and rinsed

FOUR

10 oz fresh spinach

In a large pot, sauté the ingredients in ONE, covered, over low heat for about 10 minutes. In a separate small pan, place the ingredients in TWO, except the water. Sauté and add the water to form a paste. Add the spice mix to the large pot and add the ingredients in THREE. If it looks too dry, add some water and simmer, covered, for about 20 minutes. Add the spinach and cook for 5 minutes. Serve over couscous or rice.

Original from allrecipes.com

Roasted Veggies with Moroccan Spices

Extremely easy and tasty!

VEGGIES

2 cups butternut squash, peeled and cut into 1 inch cubes

1 Red bell pepper, cut into cubes

2 carrots, cubed

1 cup cauliflower florets
2 tsp olive oil
1/2 tsp. salt
fresh ground black pepper

SPICE MIX
Makes enough for 53-4 batches of roasted veggies:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
a pinch ground cloves

Preheat the oven to 425F. In a bowl, mix the ingredients under "VEGGIES" and sprinkle 1-2 tbsp of the SPICES mix (I did 2 because I love spices). Lightly oil a cookie sheet or baking dish. Spread the veggies into a single layer. Bake until tender. Serve with sushi or brown rice.

Original from allrecipes.com