- 2 medium carrots
- 1 medium butternut squash
- 1 white or yellow onion
- 15 ounces of garbanzo beans
- 14 ounces stewed tomatoes
- 1/2 cup prunes
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 tsp. red chili pepper flakes
- 1 1/2 cups water
We need to get more creative in our kitchens! What a shame that so many people do not know how to cook their own food. It’s amazing how many of my peers don’t know how to shop for a bargain, live within their means, or save money. I know that cooking my own food helps me save money, and live healthier. Part of the “problem” is that we are afraid of new recipes, new foods, new flavors. No one really likes change. There are even entire trainings devoted to teaching people how to be change managers at the office, to help colleagues cope with change. Change is inevitable.
So today I’m simply going to post an obscure recipe that I encourage others to try. It will be different from your usual food and hard to convince your family and friends to try it, but be brave! This one is in tribute to my former boss, Carol Blaich, who loved cooking, justice, and the elderly. She gave me this recipe and I love it! She passed away in July 2011.
Moroccan Vegetable Stew:
In non-stick 12 inch skillet, heat 1 TBL olive oil over medium high heat. Add 2 medium carrots, cute into small slices, 1 butternut squash, peeled and cut into 1 inch cubes, 1 medium onion, chopped; and cook until golden, about 10 minutes. (Sometimes I skip this step and throw it all into the crock pot raw). Stir in 1 15-19 ounce can garbanzo beans, rinsed and drained, 1 14 oz can stewed tomatoes, 1/2 cup pitted and chopped prunes, 1/2 t. cinnamon, 1/2 t. salt, 1/8t. crushed red pepper flakes, and 1 1/2 cups water. Heat til boiling. (I have skipped this and just made the whole thing in the crock pot). Reduce heat to low, cover, simmer for 30 minutes or until all vegetables are tender. Prepare 1 cup couscous. You may choose to add 2TBL chopped fresh cilantro or parsley.
My variation as you have read is that I just throw it all into the crockpot and cook it on low for 4-8 hours. It tastes amazing!!!