Moroccan Stew

This recipe we found...well not found but were introduced to under odd circumstances. My daughter(who is a vegetarian) had a sleep over with her best friend. They were already aware of her vegetarianism, but most people panic and have no clue what to do. Luckily this mother is a cooking mom, so she put on her Google cap and found this recipe. We fell in love with it and Viola...it is a dish we make on a regular bases.

Do not omit any of the spices, or trust me...you will regret it, the dish depends on all the spices listed. If you do not have them, then wait and buy what is necessary. It will be worth it.

2T olive oil
1 cup chopped onion
3 cloves garlic, minced
2t paprika
1t salt
1/2t pepper
1/2t coriander
1/2t cumin
1/2t turmeric
1/2t ground ginger
1/4t cayenne (This is plenty)
1 cup of water
28 oz. canned tomatoes, drained
2T lemon juice
3 cups 1-inch cubes peeled hard squash (We prefer calabaza, but acorn, or butternut can be used in its place)
2 cups cubed, peeled carrots
~~~~~~~~~~~~~~~~~~~~~~~~~~
Chop vegetables and set aside. Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in all spices (We put all spices in a small bowl for convenience) Add 1 cup of water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20-25 minutes.

This dish can be served with a grain such as quinoa, or cous cous. I have even used rice in a pinch. My daughter prefers to use it with nothing, more like a soup. But it is delicious all the same and any way you want to eat it. Enjoy!