Though it is summer and the heat is on, a hot stew can be satisfying. This recipe started out as “Indian Stew” in Vegetarian Planet, so I will give it credit, but I have made some changes to make it my own through the years. I am even giving it a new ethnicity because I use Moroccan Spice from Savory Spice Shop in Boulder (a must visit if you are ever there). I also added sweet potato and yellow summer squash and left out the wine.
My favorite way to make this stew is with yellow or orange tomatoes, but those can be hard to come by. They do make a lovely color and a more mellow tasting stew. Don’t turn up the nose at cinnamon. It makes the dish fragrant and satisfying. We ended the meal with sweet cherries and apricots.Ingredients 1 cup cooked chickpeas or 1 can, drained 2 cups water 3 tomatoes, chopped or 1 can 16 ounces of diced tomatoes 1/2 red bell pepper, chopped 1 small sweet potato, peeled and cubed
2 small carrots, chopped 1/4 cup onion, chopped 1 small yellow summer squash, chopped 1-2 TBSP Moroccan Spice Mix (or cinnamon, turmeric, ginger, cardamon, allspice, nutmeg, cayenne pepper, paprika).
1/2 teaspoon extra cinnamon 1/2 teaspoon garlic powder slivered almonds, lightly toasted, to serve on top
Directions Splash a bit of olive oil in a sauce pan and cook onions until translucent. Add other ingredients, cover, and cook on medium low for 20 minutes, or until carrots are tender. Serve over whole wheat couscous with toasted slivered almonds on top.