Garbanzo Bean Stew

A Moroccan recipe I found online with some minor tweaks and adjustments.

1 small acorn squash, peeled and cubed
4 small red skin potatoes, peeled and cubed
3 large carrots, cut into 1/4" coins
1/2 a large vidalia onion, sliced
1 package garbanzo beans, pre-soaked overnight
28 oz canned stewed tomatoes
1 cup golden raisins
2 tsp chopped fresh parsley*
1/2 cup vegetable broth
1/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp ground cayenne pepper
2 tbsp. extra virgin olive oil

* Original recipe called for fresh cilantro. I substituted parsley since my kids don't like cilantro.



1. Sautee the squash, onion, and carrot in a pan with olive oil until the vegetables soften. It takes about 10-15 minutes - I threw a tbsp of butter in the bottom of the pan as well.
2. Add beans, potatoes, stewed tomatoes, raisins, and spices to the pan along with vegetable broth and bring to a full boil. Allow to boil for 15-20 minutes and then reduce heat and simmer until all vegetables are tender and the garbanzo beans are done.
3. Stir in chopped parsley or cilantro and simmer for an additional 5 to 10 minutes.
4. Serve over couscous.